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Bioengineered Volume 12, 2021 - Issue 1
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Research Paper

Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan

Guanhua XieCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Jingna YanCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Anxia LuCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Jirui KunCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Bei WangCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Chengda SongCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Huarong TongCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
&
Qing MengCollege of Food Science, Southwest University, Chongqing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7665-5415View further author information
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Pages 1251-1263 | Received 01 Feb 2021, Accepted 05 Mar 2021, Published online: 27 Apr 2021

Citations (5)

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Read on this site (1)

Lixia Zan & Chao Wang. (2023) Mediated by tea polypeptides: A green synthesis approach for selenium nanoparticles exhibiting potent antioxidant and antibacterial properties. International Journal of Food Properties 26:1, pages 1797-1814.
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Articles from other publishers (4)

Guangneng Li, Jianyong Zhang, Hongchun Cui, Zhihui Feng, Ying Gao, Yuwan Wang, Jianxin Chen, Yongquan Xu, Debao Niu & Junfeng Yin. (2024) Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus. Foods 13:2, pages 221.
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Yi FangJun WangYu CaoWenrui LiuLianxiang DuanJing HuJinghua Peng. (2024) The Antiobesity Effects and Potential Mechanisms of Theaflavins . Journal of Medicinal Food 27:1, pages 1-11.
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Chengshun Liu, Jianlong Li, Hanxiang Li, Jinghua Xue, Miao Wang, Guotai Jian, Chen Zhu & Lanting Zeng. (2023) Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors. Food Chemistry: X 20, pages 100998.
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Aleksandra Sentkowska & Krystyna Pyrzynska. (2022) Does the Type Matter? Verification of Different Tea Types’ Potential in the Synthesis of SeNPs. Antioxidants 11:12, pages 2489.
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