Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis

Bingsong Ma(Nanjing Agricultural University), Xinghui Li(Nanjing Agricultural University), Youyi Huang(Huazhong Agricultural University), Zihao Wang(China Pharmaceutical University), Jiacai Wang(Yunnan Agricultural University), Binxing Zhou(Yunnan Agricultural University), Cunqiang Ma(Nanjing Agricultural University)
LWT
June 17, 2022
10.1016/j.lwt.2022.113655
Cited by 51

Related Papers

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
|Food Chemistry|2023|148
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
|Food Chemistry|2021|79
Identification, classification, and expression profiles of heat shock transcription factors in tea plant (Camellia sinensis) under temperature stress
|Gene|2015|75
Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation
|BMC Microbiology|2018|74
Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis
|Food Chemistry|2021|62