Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity-Reference-Cited by-同舟云学术

Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity

Published:2022-01 Issue: Volume:153 Page:112370
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Binxing,Ma Bingsong,Ma Cunqiang,Xu Chengcheng,Wang Jiacai,Wang Ziyu,Yin Dingfang,Xia Tao

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China-Yunnan Joint Fund

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea;Cui;Food and Chemical Toxicology,2020

3. Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation;Deng;Food Sciences and Nutrition,2021

4. Pu-erh tea polysaccharides decrease blood sugar by inhibition of α-glucosidase activity in vitro and in mice;Deng;Food & Function,2015

5. Quality identification and evaluation of pu-erh tea of different grade levels and various ages through sensory evaluation and instrumental analysis;Gao;International Journal of Food Science and Technology,2016

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