Yellow tea: more than turning green leaves to yellow-Reference-Cited by-同舟云学术

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Yellow tea: more than turning green leaves to yellow

Published:2023-04-03 Issue: Volume: Page:1-18
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Feng Xinyu¹²,Yang Shiyan¹,Pan Yani¹,Zhou Su¹²,Ma Shicheng³,Ou Cansong⁴,Fan Fangyuan¹,Gong Shuying¹,Chen Ping¹,Chu Qiang¹

Affiliation:

1. Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, P. R. China

2. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China

3. Wuzhou Liubao Tea Research Association, Wuzhou, P. R. China

4. Wuzhou Tea Industry Development Service Center, Wuzhou, P. R. China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2193271

Reference105 articles.

1. Epigallocatechin 3-gallate: From green tea to cancer therapeutics

2. Effect of yellowing time on bioactive compounds in yellow tea and their antiproliferative capacity in HepG2 cells

3. Nonalcoholic Fatty Liver Disease

4. Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models

5. Flavonolignans reduce the response of blood platelet to collagen

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