Author:
Du Jinjie,Wu Xinhui,Sun Shili,Qin Yuna,Liao Kaibin,Liu Xiaochun,Qiu Ruijin,Long Zhirong,Zhang Lingzhi
Subject
Biochemistry,Food Science
Reference28 articles.
1. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013
2. Effect of yellowing time on bioactive compounds in yellow tea and their antiproliferative capacity in HepG2 cells;An;Food Sciences and Nutrition,2019
3. T2Rs function as bitter taste receptors;Chandrashekar;Cell,2000
4. Quality component analysis and antioxidant function of theabrownins from Liupao tea during fermentation process[J];Du;Science and Technology of Food Industry,2022
5. A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation;Huang;LWT - Food Science and Technology,2016
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献