Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea-Reference-Cited by-同舟云学术

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea

Published:2022-01 Issue: Volume:368 Page:130855
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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5. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process;Chen;Foods,2020

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