Chemical constituents analysis of white tea of different qualities and different storage times-Reference-Cited by-同舟云学术

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Chemical constituents analysis of white tea of different qualities and different storage times

Published:2016-06-24 Issue:12 Volume:242 Page:2093-2104
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ning Jing-Ming,Ding Ding,Song Ya-Sai,Zhang Zheng-Zhu,Luo Xianjingli,Wan Xiao-Chun

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2706-0.pdf

Reference35 articles.

1. Hilal Y, Engelhardt U (2007) Characterisation of white tea—comparison to green and black tea. J Verbraucherschutz Lebensmittelsicherh 2:414–421

2. Yen WJ, Chyau CC, Lee CP, Chu HL, Chang LW, Duh PD (2013) Cytoprotective effect of white tea against H2O2-induced oxidative stress in vitro. Food Chem 141:4107–4114

3. SantanaRios G, Orner GA, Amantana A, Provost C, Wu SY, Dashwood RH (2001) Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutat Res 495:61–74

4. Zhao Y, Chen P, Lin L, Harnly JM, Yu LL, Li Z (2011) Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS. Food Chem 126:1269–1277

5. Damiania E, Bacchettia T, Padellab L, Tianob L, Carlonic P (2014) Antioxidant activity of different white teas: comparison of hot and cold tea infusions. J Food Compos Anal 33:59–66

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