研究论文
Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China
Zhou‐Tao Fang, Wenting Yang, Cunyu Li, Da Li, Junjie Dong, Dong Zhao, Hairong Xu, Jian‐Hui Ye 等 11 位
Tea Research Institute Zhejiang University
来源Journal of Food Composition and Analysis
年份2020
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逐年被引趋势
1580
21
22
1523
24
25
26
关键指标
53
被引次数 · OpenAlex
3.32
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 6%
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同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
45
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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 45
Using UV–Vis spectroscopy for simultaneous geographical and varietal classification of tea infusions simulating a home-made tea cup
被引 88Paulo Henrique Gonçalves Dias Diniz, Mayara Ferreira Barbosa, Karla Danielle Tavares Melo Milanez · Food Chemistry · 2015
Improving the sweet aftertaste of green tea infusion with tannase
被引 188Ying-Na Zhang, Jun‐Feng Yin, Jianxin Chen · Food Chemistry · 2015
Studies on the mechanism of efficient extraction of tea components by aqueous ethanol
被引 71Ci-Jie Hu, Ying Gao, Yang Liu · Food Chemistry · 2015
此处列出前 3 条
引用本文 53
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
被引 158Xin Fang, Yanan Liu, Jingyi Xiao · Food Chemistry · 2023
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
被引 120Jiang Shi, Gaozhong Yang, Qiushuang You · Critical Reviews in Food Science and Nutrition · 2021
Special tea products featuring functional components: Health benefits and processing strategies
被引 59Gaozhong Yang, Qing Meng, Jiang Shi · Comprehensive Reviews in Food Science and Food Safety · 2023
按被引量排序，此处列出前 3 条