Effect of yellowing time on bioactive compounds in yellow tea and their antiproliferative capacity in HepG2 cellsRan An(Tianjin University of Traditional Chinese Medicine), Shili Sun(University of Washington)Food Science & NutritionApril 18, 201910.1002/fsn3.1036Cited by 20SaveCiteExport RISWatch citationsRelated PapersAged Oolong Tea Reduces High-Fat Diet-Induced Fat Accumulation and Dyslipidemia by Regulating the AMPK/ACC Signaling Pathway|Nutrients|2018|86Aged green tea reduces high-fat diet-induced fat accumulation and inflammation via activating the AMP-activated protein kinase signaling pathway|Food & Nutrition Research|2022|15