Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan-Reference-Cited by-同舟云学术

Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan

Published:2021-01-01 Issue:1 Volume:12 Page:1251-1263
ISSN:2165-5979
Container-title:Bioengineered
language:en
Short-container-title:Bioengineered

Author:

Xie Guanhua¹,Yan Jingna¹,Lu Anxia¹,Kun Jirui¹,Wang Bei¹,Song Chengda¹,Tong Huarong¹,Meng Qing¹^ORCID

Affiliation:

1. College of Food Science, Southwest University, Chongqing, China

Funder

Chongqing Characteristic Proﬁtable Agriculture (Tea) Industrial Technology System Plan

Southwest University Training Program of Innovation and Entrepreneurship for Undergraduates

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Bioengineering,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/21655979.2021.1903237

Reference55 articles.

1. Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

2. Determination of Tea Components with Antioxidant Activity

3. An Improved Method for the Determination of Green and Black Tea Polyphenols in Biomatrices by High-Performance Liquid Chromatography with Coulometric Array Detection

4. Role of Polyphenol Oxidase and Peroxidase in the Generation of Black Tea Theaflavins

5. The in vitro evaluation of antioxidative activity, α-glucosidase and α-amylase enzyme inhibitory of natural phenolic extracts

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