Metabolic Accumulation of Tea Theaflavins, Thearubicin, and Theabrownin Quality-Related Molecules by Surface-Enhanced Raman Spectroscopy (SERS)
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3938-2_10
Reference20 articles.
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2. Fu JY, Jiang CX, Wu MY, Mei RY, Yang AF, Tao HP, Chen XJ, Zhang J, Huang L, Zhao XF (2021) Theabrownin induces cell apoptosis and cell cycle arrest of oligodendroglioma and astrocytoma in different pathways. Front Pharmacol 12:664003. https://doi.org/10.3389/fphar.2021.664003
3. Li BR, Fu L, Kojima R, Yamamoto A, Ueno T, Matsui T (2021) Theaflavins prevent the onset of diabetes through ameliorating glucose tolerance mediated by promoted incretin secretion in spontaneous diabetic Torii rats. J Funct Foods 86:104702. https://doi.org/10.1016/j.jff.2021.104702
4. Tan JF, Dai WD, Lu ML, Lv HP, Guo L, Zhang Y, Zhu Y, Peng QH, Lin Z (2016) Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach. Food Res Int 79:106–113. https://doi.org/10.1016/j.foodres.2015.11.018
5. Sharma P, Ghosh A, Tudu B, Sabhapondit S, Baruah BD, Tamuly P, Bhattacharyya N, Bandyopadhyay R (2015) Monitoring the fermentation process of black tea using QCM sensor based electronic nose. Sens Actuat B Chem 219:146–157. https://doi.org/10.1016/j.snb.2015.05.013
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