1: Gong Z, Chen S, Gao J, Li M, Wang X, Lin J, Yu X. [Isolation and purification of seven catechin compounds from fresh tea leaves by semi-preparative liquid chromatography]. Se Pu. 2017 Nov 8;35(11):1192-1197. doi: 10.3724/SP.J.1123.2017.08002. Chinese. doi: 10.1186/s13065-018-0373-x. doi: 10.1016/j.juro.2017.05.010. Epub 2017 May 10. pii: E179. doi: 10.3390/molecules23020179. doi: 10.1007/s13197-017-2952-6. Epub 2017 Oct 30. 10: Özcan MM, Juhaimi FA, Uslu N. The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut. J Food Sci Technol. 2018 Jan;55(1):376-380. doi: 10.1007/s13197-017-2947-3. Epub 2017 Nov 8. 11: Özcan MM, Aljuhaimi F, Uslu N. Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains. J Food Sci Technol. 2018 Jan;55(1):226-232. doi: 10.1007/s13197-017-2920-1. Epub 2017 Nov 13.