Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
- 27 January 2012
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 60 (5), 1213-1217
- https://doi.org/10.1021/jf204844g
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- A new catechin oxidation product and polymeric polyphenols of post-fermented teaFood Chemistry, 2011
- Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSnJournal of Agricultural and Food Chemistry, 2011
- Protective effect of a new amide compound from Pu-erh tea on human micro-vascular endothelial cell against cytotoxicity induced by hydrogen peroxideFitoterapia, 2011
- FUNGAL COLONIZATION OF PU‐ERH TEA IN YUNNANJournal of Food Safety, 2010
- Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia modelExperimental Gerontology, 2009
- Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganismsFood Chemistry, 2008
- Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh TeaJournal of Agricultural and Food Chemistry, 2007
- Puerins A and B, Two New 8-C Substituted Flavan-3-ols from Pu-er TeaJournal of Agricultural and Food Chemistry, 2005
- Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detectorTalanta, 2002