Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach-Reference-Cited by-同舟云学术

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Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Published:2020-08 Issue: Volume:130 Page:109535
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Jingtao,Yu Xinlei,He Chang,Qiu Andong,Li Yuchuang,Shu Qingning,Chen Yuqiong,Ni Dejiang

Funder

Scientific Research Project for National Three Gorges, China

Fundamental Research Funds for the Central Universities

Huazhong Agricultural University, China

National Key Researchand Development Program of China, China

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

2. The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments;Bailey;Journal of the Science of Food and Agriculture,1993

3. Effect of kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats;Bhattacharya;Food and Chemical Toxicology,2013

4. Biochemistry and molecular cell biology of diabetic complications;Brownlee;Nature,2001

5. Phenolic-driven sensory changes in functional foods;de Camargo;Journal of Food Bioactives,2019

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