Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process

Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process

This study investigated the changes of the sensory qualities of appearance, color, aroma, taste, leaf bottom and the chemical components of tea polyphenols, free amino acids, soluble sugar, caffeine, flavonoids, theabrownin (TB), theaflavin (TF) and thearubigin (TR) using the Liupao tea during proce...

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Bibliographic Details
Main Authors: Jinjie DU, Xinhui WU, Yuqing DAI, Xiaochun LIU, Kaibing LIAO, Yuna QIN, Lihua ZHONG, Lingzhi ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-03-01
Series:Shipin gongye ke-ji
Subjects:
liupao tea
sensory quality
chemical component
theabrownins
antioxidant activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070198

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070198

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