Cordyceps militaris fermentation changes the flavor and chemical profiles of Lu’an GuaPian green tea with fat-lowering and anti-aging activities

Author:

Ke Jia-Ping,Zhang Yuan-Yuan,Li Jia-Yi,Wu Hao-Yue,Yu Jing-Ya,Chen Chen-Hui,Yang Yi,Wang WeiORCID,Hu Fenglin,Bao Guan-HuORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference43 articles.

1. Inhibitory effects of six types of tea on aging and high-fat diet-related amyloid formation activities;Wan;Antioxidants,2021

2. Tea aroma formation from six model manufacturing processes;Feng;Food Chem.,2019

3. Six types of tea reduce high-fat-diet-induced fat accumulation in mice by increasing lipid metabolism and suppressing inflammation;Liu;Food Funct.,2019

4. Sensomics-assisted characterization of key flowery aroma compounds in lu’an guapian green tea infusion (Camellia sinensis);Yu;J. Agric. Food Chem.,2023

5. Life cycle environmental impact assessment of green tea production in China;Sun;J. Clean. Prod.,2024

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