African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Increasing gallic acid contents in green tea extracts using acid hydrolysis

Hae-Soo Kim
  • Hae-Soo Kim
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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Do Yeon Jeon
  • Do Yeon Jeon
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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Ha-Nul Lee
  • Ha-Nul Lee
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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Seong-Jin Hong
  • Seong-Jin Hong
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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Seung-Hee Nam
  • Seung-Hee Nam
  • Institute of Agricultural Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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Jeong Choi
  • Jeong Choi
  • Jeonnam Agricultural Research and Extension Services, Naju-si 58213, Republic of Korea.
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Yong-Hee Kwon
  • Yong-Hee Kwon
  • Research Institute of Climate Change and Agriculture, Rural Development Administration, Jeju 690150, Republic of Korea.
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Doo-Gyung Moon
  • Doo-Gyung Moon
  • Research Institute of Climate Change and Agriculture, Rural Development Administration, Jeju 690150, Republic of Korea.
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Young-Min Kim
  • Young-Min Kim
  • Department of Food Science and Technology, Chonnam National University, Gwangju 61186, Republic of Korea.
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  •  Received: 17 September 2020
  •  Accepted: 04 January 2021
  •  Published: 31 March 2021

How to cite this article

APA /
Kim, H., Jeon, D. Y., Lee, H., Hong, S., Nam, S., Choi, J. , Kwon, Y., Moon, D., & Kim, Y. (2021). Increasing gallic acid contents in green tea extracts using acid hydrolysis. African Journal of Food Science, 15(3), 100-106.
Chicago /
Hae-Soo Kim, Do Yeon Jeon, Ha-Nul Lee, Seong-Jin Hong, Seung-Hee Nam, Jeong Choi, Yong-Hee Kwon, Doo-Gyung Moon, and Young-Min Kim. "Increasing gallic acid contents in green tea extracts using acid hydrolysis." African Journal of Food Science 15, no. 3 (2021): 100-106.
MLA /
Hae-Soo Kim, et al. "Increasing gallic acid contents in green tea extracts using acid hydrolysis." African Journal of Food Science 15.3 (2021): 100-106.
DOI /
https://doi.org/10.5897/AJFS2020.2024
URL /
https://academicjournals.org/journal/AJFS/article-abstract/9CF578266230

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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