Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea
Author:
Funder
Ministry of Science and Technology of the People's Republic of China
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference43 articles.
1. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum;An;Food Research International,2021
2. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age;Cheng;Food Chemistry,2021
3. Effects of polysaccharides and polyphenolics fractions of Zijuan tea (Camellia sinensis var. kitamura) on α-glucosidase activity and blood glucose level and glucose tolerance of hyperglycaemic mice;Chen;International Journal of Food Science and Technology,2018
4. Submerged fermentation improves bioactivity of mulberry fruits and leaves;Chuah;Chinese Herbal Medicines,2021
5. A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea;Du;Trends in Food Science & Technology,2022
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3. Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea;Frontiers in Microbiology;2024-06-03
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5. Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea;Foods;2024-01-26
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