Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea
Author:
Affiliation:
1. College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
2. Baihui Pharmaceutical Group Co, Ltd, Nanning, Guangxi 530003, China
Funder
National Natural Science Foundation of China
China Tea Wuzhou Co., Ltd.
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c07447
Reference48 articles.
1. Polysaccharides from Chinese Liupao dark tea and their protective effect against hyperlipidemia
2. Two Polysaccharides from Liupao Tea Exert Beneficial Effects in Simulated Digestion and Fermentation Model In Vitro
3. Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation
4. Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea
5. The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
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1. Correction to “Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea”;Journal of Agricultural and Food Chemistry;2024-07-26
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