研究论文
Changes in Morphological and Functional Characteristics of Tea Leaves During Japanese Green Tea (Sencha) Manufacturing Process
Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa
Chiba University Institute of Fruit Tree and Tea Science
来源Food and Bioprocess Technology
年份2021
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学术脉络
学科主题
生物医学Tea Polyphenols and Effects
Phytochemicals and Antioxidant Activities · Food Quality and Safety Studies
参考文献 66
Antioxidant Functions of Green and Black Tea
被引 3Kaushik Das, Jharna Bhattacharyya · Tea in Health and Disease Prevention · 2012
Green Tea
被引 48Selena Ahmed, John Richard Stepp · Tea in Health and Disease Prevention · 2012
Factors Affecting Polyphenol Content and Composition of Fresh and Processed Tea Leaves
被引 46Nihal Türkmen, Ferda Sarı, Y. Sedat Velioğlu · 2009
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引用本文 13
Application of nanoencapsulation technology to improve the stability and bioactivity of tea polyphenols
被引 19Na Li, Chuanju Wang, Baijian Feng · Food Bioscience · 2023
Effects of Different Drying Methods on the Selenium Bioaccessibility and Antioxidant Activity of Cardamine violifolia
被引 16Pei‐Yu Wang, Yue Li, Ruipeng Yu · Foods · 2023
Chromosome-Scale Genome Assembly and Characterization of Top-Quality Japanese Green Tea Cultivar ‘Seimei’
被引 6Yoshihiro Kawahara, J. Tanaka, Kazuhiro Takayama · Plant and Cell Physiology · 2024
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