γ-Aminobutyric Acid (GABA) Accumulation in Tea (Camellia sinensis L.) through the GABA Shunt and Polyamine Degradation Pathways under Anoxia-Reference-Cited by-同舟云学术

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γ-Aminobutyric Acid (GABA) Accumulation in Tea (Camellia sinensis L.) through the GABA Shunt and Polyamine Degradation Pathways under Anoxia

Published:2017-04-04 Issue:14 Volume:65 Page:3013-3018
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liao Jieren¹,Wu Xiayuan²,Xing Zhiqiang³,Li Qinghui¹,Duan Yu¹,Fang Wanping¹,Zhu Xujun¹^ORCID

Affiliation:

1. College of Horticulture, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China

2. College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, People’s Republic of China

3. Suzhou Jiahe Foods Industry Company Ltd., Wujiang, Suzhou 215222, People’s Republic of China

Funder

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00304

Reference43 articles.

1. GABA and GABA Receptors in the Central Nervous System and Other Organs

2. GABA, ?-hydroxybutyric acid, and neurological disease

3. Comparison of bioactive components in GABA tea and green tea produced in Taiwan

4. Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea

5. Manufacture of Processed Brown Rice Enriched with GABA Accumulation Using High Pressure Treatment. Part II. Change in Viable Bacteria Count in Brown Rice Containing Accumulated GABA by High Pressure Treatment, and Properties of Processed Brown Rice.

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