Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis-Reference-Cited by-同舟云学术

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Screening the cultivar and processing factors based on the flavonoid profiles of dry teas using principal component analysis

Published:2018-04 Issue: Volume:67 Page:29-37
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zheng Xin-Qiang,Nie Ying,Gao Ying,Huang Bin,Ye Jian-Hui,Lu Jian-Liang,Liang Yue-Rong

Funder

National Natural Science Foundation of China

China Agriculture Research System (Tea)

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Dietary flavonols: chemistry, food content, and metabolism;Aherne;Nutrition,2002

2. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina;Anesini;J. Agric. Food Chem.,2008

3. Pharmacological profile of green tea and its polyphenols: a review;Bansal;Med. Chem. Res.,2012

4. Chemoprevention of human prostate cancer by oral administration of green tea catechins in volunteers with high-grade prostate intraepithelial neoplasia: a preliminary report from a one-year proof-of-principle study;Bettuzzi;Cancer Res.,2006

5. Response of tea plants to water stress;Chakraborty;Biol. Plant.,2002

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