Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry
Pu-erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry Authors: Selena Ahmed, Uchenna Unachukwu, John Richard Stepp, Charles M. Peters, Chunlin Long, and Edward Kennelly NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Ethnopharmacology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Ethnopharmacology, VOL# 132, ISSUE# 1, (October 2010), DOI# 10.1016/j.jep.2010.08.016. Ahmed, Selena, Uchenna Unachukwu, John Richard Stepp, Charles M. Peters, Chunlin Long, and Edward Kennelly. “Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry.” Journal of Ethnopharmacology 132, no. 1 (October 2010): 176–185. doi:10.1016/j.jep.2010.08.016. Made available through Montana State University’s ScholarWorks scholarworks.montana.edu Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry Selena Ahmed a,b,c,d,e,∗, Uchenna Unachukwu c,f, John Richard Stepp d,g, Charles M. Peters a,d, Chunlin Long d,e, Edward Kennelly b,c,d,f a Institute of Economic Botany, The New York Botanical Garden, Bronx, NY 10458, USA b Department of Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA c Department
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