MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea-Reference-Cited by-同舟云学术

MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea

Published:2022-05-30 Issue:23 Volume:70 Page:7085-7094
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Xuan¹^ORCID,Li Na¹^ORCID,Chen Shengshuang¹,Ge Ya-Hui¹^ORCID,Xiao Ying²,Zhao Ming³,Wu Jian-Lin¹^ORCID

Affiliation:

1. State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China

2. Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China

3. College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China

Funder

Fundo para o Desenvolvimento das Ci?ncias e da Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01595

Reference41 articles.

1. Decreasing pro-inflammatory cytokine and reversing the immunosenescence with extracts of Pu-erh tea in senescence accelerated mouse (SAM)

2. Deciphering superior quality of Pu-erh tea from thousands of years’ old trees based on the chemical profile

3. Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

4. Tea consumption and colorectal cancer risk: a meta-analysis of prospective cohort studies

5. Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

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