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

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

<i>Penthorum chinense</i> Pursh (Penthoraceae) is a traditional herb used in Miao medical systems that is also processed into foods (e.g., tea products) in China. Different processing methods significantly affect the volatile compounds, phenolic constituents, and biological activities. T...

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Bibliographic Details
Main Authors: Zhuoya Xiang, Boyu Zhu, Xing Yang, Junlin Deng, Yongqing Zhu, Lu Gan, Manyou Yu, Jian Chen, Chen Xia, Song Chen
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
<i>P. chinense</i> leaves
processing
phenolic constituents
volatile compounds
biological activities
Online Access:https://www.mdpi.com/2304-8158/13/3/399

Internet

https://www.mdpi.com/2304-8158/13/3/399

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