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期刊名称

food chemistry-x(1)

关键词

black tea; tea polyphenols; oxidation kinetic; molecular structure; fermentation(1)

作者

Chen, Lin AND Wang, Huajie AND Wang, Yuefei AND Xu, Ping AND Ye, Yang AND Xu, Ping(0)

机构

chinese acad agr sci, tea res inst, hangzhou 310008, peoples r china(1)
minist agr, key lab hort plant growth dev & qual improvement, hangzhou 310058, peoples r china(1)
zhejiang univ, inst tea sci, hangzhou 310058, peoples r china(1)

年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Chen, Lin(精确检索)

作者:Wang, Huajie(精确检索)

作者:Wang, Yuefei(精确检索)

作者:Xu, Ping(精确检索)

作者:Ye, Yang(精确检索)

作者:Xu, Ping(精确检索)

排序方式：

1Structural insight into polyphenol oxidation during black tea fermentation

作者： Chen, Lin; Wang, Huajie; Wang, Yuefei; Xu, Ping; Ye, Yang; Xu, Ping; SCI

机构： Zhejiang Univ, Inst Tea Sci, Hangzhou 310058, Peoples R China; Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China; Minist Agr, Key Lab Hort Plant Growth Dev & Qual Improvement, Hangzhou 310058, Peoples R China;

来源：FOOD CHEMISTRY-X

关键词： Black tea; Tea polyphenols; Oxidation kinetic; Molecular structure; Fermentation

年份：2023