Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of <i>Penthorum Chinense</i> Pursh Leaves after Processing into Green and Black Tea

Zhuoya Xiang(Institute of Agro-Products Processing Science and Technology), Song Chen, Junlin Deng(Shanghai University of Traditional Chinese Medicine), Boyu Zhu(Institute of Agro-Products Processing Science and Technology), Lu Gan(University of North Carolina Wilmington), Xia Chen(Inner Mongolia Agricultural University), Chen Jian(Institute of Agro-Products Processing Science and Technology), Yongqing Zhu(Institute of Agro-Products Processing Science and Technology), Xing Yang(Sichuan Academy of Agricultural Sciences), Manyou Yu(Institute of Agro-Products Processing Science and Technology)
SSRN Electronic Journal
January 1, 2023
10.2139/ssrn.4659290
Cited by 0

Related Papers

Observation of Spin-Orbit Splitting in<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" display="inline"><mml:mi>Λ</mml:mi></mml:math>Single-Particle States
|Physical Review Letters|2001|135
Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives
|Ultrasonics Sonochemistry|2017|130
Proton<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" display="inline"><mml:mrow><mml:msub><mml:mi>G</mml:mi><mml:mrow><mml:mi>E</mml:mi></mml:mrow></mml:msub><mml:mo>/</mml:mo><mml:msub><mml:mi>G</mml:mi><mml:mrow><mml:mi>M</mml:mi></mml:mrow></mml:msub></mml:mrow></mml:math>from beam-target asymmetry
|Physical Review C|2006|88
<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" display="inline"><mml:mrow><mml:msubsup><mml:mrow/><mml:mrow><mml:mi>Λ</mml:mi></mml:mrow><mml:mrow><mml:mn>13</mml:mn></mml:mrow></mml:msubsup></mml:mrow><mml:mi mathvariant="normal">C</mml:mi></mml:math>hypernucleus studied with the<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" display="inline"><mml:mrow><mml:msup><mml:mrow/><mml:mrow><mml:mn>13</mml:mn></mml:mrow></mml:msup></mml:mrow><mml:mi mathvariant="normal">C</mml:mi><mml:mrow><mml:msup><mml:mrow><mml:mo>(</mml:mo><mml:mi>K</mml:mi></mml:mrow><mml:mrow><mml:mi>−</mml:mi></mml:mrow></mml:msup></mml:mrow><mml:mo>,</mml:mo><mml:mrow><mml:msup><mml:mrow><mml:mi>π</mml:mi></mml:mrow><mml:mrow><mml:mi>−</mml:mi></mml:mrow></mml:msup></mml:mrow><mml:mi>γ</mml:mi><mml:mo>)</mml:mo></mml:math>reaction
|Physical Review C|2002|61
Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake
|Journal of Food Science and Technology|2015|56