An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase-Reference-Cited by-同舟云学术

An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase

Published:2018-04 Issue: Volume:246 Page:74-81
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Guo Xuemei,Long Piaopiao,Meng Qilu,Ho Chi-Tang,Zhang Liang^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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3. Identification of the green tea grade level using electronic tongue and pattern recognition;Chen;Food Research International,2008

4. Profiling and characterization by LC–MSn of the galloylquinic acids of green tea, tara tannin, and tannic acid;Clifford;Journal of Agricultural and Food Chemistry,2007

5. Keemun black tea extract contains potent fatty acid synthase inhibitors and reduces food intake and body weight of rats via oral administration;Du;Journal of Enzyme Inhibition and Medicinal Chemistry,2005

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