4Lu Min-jer, Chu Sheng-che, Yan Lipyng, et al. Effect of tannase treatment on protein-tannin aggregation and sensory attributes of green tea infusion [ J]. LWT - Food Science and Technology, 2009 (42) : 338 - 342.
5David Labb'e , Tremblay Angelo, Laurent Bazinet. Effect of brewing temperature and duration on green tea catechin solubilization : Basis for production of EGC and EGCG-enriched fractions[ J]. Separation and Purification Technology, 2006 ( 49 ) : 1 - 9.
6Laurent Bazinet D L, Angelo Tremblay. Production of green tea EGC- and EGCG-enriched fractions by a two-step extraction procedure[ J]. Separation and purification Technology, 2007 ( 56 ) :53 - 56.
