New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea-Reference-Cited by-同舟云学术

New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea

Published:2021-11-17 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Hua Jinjie¹^ORCID,Wang Huajie¹,Yuan Haibo¹,Yin Peng²,Wang Jinjin¹,Guo Guiyi²,Jiang Yongwen¹

Affiliation:

1. Tea Research Institute Chinese Academy of Agricultural Sciences Hangzhou China

2. Xinyang Agriculture and Forestry University Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan Xinyang China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11616

Reference23 articles.

1. The impact of oolong and black tea polyphenols on human health

2. Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation

3. High-sensitivity hyperspectral coupled self-assembled nanoporphyrin sensor for monitoring black tea fermentation

4. Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

5. Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system

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