Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves-Reference-Cited by-同舟云学术

Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves

Published:2011-06-08 Issue:13 Volume:59 Page:7253-7260
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shii Takuya¹,Tanaka Takashi¹,Watarumi Sayaka¹,Matsuo Yosuke¹,Miyata Yuji²,Tamaya Kei³,Tamaru Shizuka⁴,Tanaka Kazunari⁴,Matsui Toshiro⁵,Kouno Isao¹

Affiliation:

1. Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan

2. Nagasaki Agricultural and Forestry Technical Development Center, Higashisonogi Tea Research Station, 1414 Nakano-go, Higashisonogi, Nagasaki 859-3801, Japan

3. Industrial Technology Center of Nagasaki, 2-1303-8 Ikeda, Omura, Nagasaki 856-0026, Japan

4. Department of Nutrition, University of Nagasaki, 1-1-1 Manabino, Nagayo, Nagasaki 852-2195, Japan

5. Faculty of Agriculture, Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201499n

Reference23 articles.

1. Thoughts on thearubigins

2. Development of New Fermented Tea by Mixed Kneading of Third Crop of Green Tea Leaves and Loquat Leaves

3. Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

4. Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica ) and green tea leaves in disaccharide-loaded Sprague-Dawley rats

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