Physicochemical and Colon Cancer Cell Inhibitory Properties of Theabrownins Prepared by Weak Alkali Oxidation of Tea Polyphenols
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-00988-x.pdf
Reference29 articles.
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2. Zhang W, Cao J, Li Z et al (2021) HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process. Food Chem 357:129654. https://doi.org/10.1016/j.foodchem.2021.129654
3. Ma W, Zhu Y, Shi J et al (2021) Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chem 346:128906. https://doi.org/10.1016/j.foodchem.2020.128906
4. Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S (2016) Production of theabrownins using a crude fungal enzyme concentrate. J Biotechnol 231:250–259. https://doi.org/10.1016/j.jbiotec.2016.06.010
5. Gong J, Tang C, Peng C (2012) Characterization of the chemical differences between solvent extracts from Pu-erh tea and Dian Hong black tea by CP–Py–GC/MS. J Anal Appl Pyrolysis 95:189–197
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