Research progress of black tea thearubigins: a review
Author:
Affiliation:
1. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1762161
Reference61 articles.
1. High-Molecular-Weight Polyphenol-Rich Fraction of Black Tea Does Not Prevent Atrophy by Unloading, But Promotes Soleus Muscle Mass Recovery from Atrophy in Mice
2. Black Tea High-Molecular-Weight Polyphenol-Rich Fraction Promotes Hypertrophy during Functional Overload in Mice
3. Isolation and analysis of a polymeric thearubigin fraction from tea
4. Isolation and high-performance liquid chromatographic analysis of thearubigin fractions from black tea
5. Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation
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