Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods-Reference-Cited by-同舟云学术

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Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods

Published:2020-08 Issue: Volume:36 Page:100618
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Yan,Luo Yakun,Zhang Lei,Luo Liyong,Xu Ting,Wang Jie,Ma Mengjun,Zeng Liang

Funder

Central Universities of Southwest University

Chongqing Technological Innovation Project of Social Livelihood

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference42 articles.

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2. Catechin suppresses an array of signaling molecules and modulates alcohol-induced endotoxin mediated liver injury in a rat model;Bharrhan;PloS One,2011

3. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species;Chan;Food Chemistry,2009

4. Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea (Camellia sinensis) leaves;Chen;Journal of Proteomics,2017

5. High-throughput relative DPPH radical scavenging capacity assay;Cheng;Journal of Agricultural and Food Chemistry,2006

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4. Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi);LWT;2024-01

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