Citric acid‐enhanced dissolution of polyphenols during soaking of different teas-Reference-Cited by-同舟云学术

Citric acid‐enhanced dissolution of polyphenols during soaking of different teas

Published:2019-09-10 Issue:12 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Li Wenfeng¹^ORCID,Zhang Jing¹,Tan Si¹,Zheng Qiaoran¹,Zhao Xin²,Gao Xiaoxv¹,Lu Yalong³^ORCID

Affiliation:

1. School of Life Science and Biotechnology Yangtze Normal University Chongqing China

2. Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China

3. Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China

Funder

The Construction project of Chongqing Collaborative Innovation Center for Functional Food in Chongqing University of Education

the Plan for Supporting the Development of Youth Scientific Research Talent of Yangtze Normal University, and Science and Technology Research Program of Chongqing Municipal Commission

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13046

Reference28 articles.

1. Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

2. Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

3. Organic Acids in Citrus Fruits. II. Seasonal Changes in the Orange

4. Organic Acids in Citrus Fruits. I. Varietal Differences

5. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

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