Results 241 to 250 of about 834,669 (252)

Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components

Food Chemistry, 2022
Zhi Lin, Hai-peng LV, Jiang Shi
exaly  

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

LWT - Food Science and Technology, 2022
Chen Yuqiong, xinlei Yu, Yuchuan Li
exaly  

The Long Dark Tea-time of the South

1991
openaire   +1 more source

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Frontiers in Microbiology, 2018
Zhonghua Liu, Lizheng Xiao, Yongdi Li
exaly  

Determination of six groups of mycotoxins in Chinese dark tea and the associated risk assessment

Environmental Pollution, 2020
Ruiyan Fu, Jingjing Chen, Yu Zhou
exaly  

There’s Something in the Tea: Murder and Materiality in Dark Angel

2022
openaire   +1 more source

A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

ACS Food Science & Technology
Yuxuan Pang, Yang Wei, Kang Wei, Rong Huang, Lanlan Peng, Yuzhi Zhu, Xinlin Wei   +6 more
openaire   +1 more source

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

Phytochemistry Reviews, 2015
Xiao-Chun Wan, Guan-Hu Bao
exaly  

Proteolysis of chloroplast proteins is responsible for accumulation of free amino acids in dark-treated tea () leaves

Journal of Proteomics, 2017
Sihua Cheng, Xin Mei, Yiyong Chen
exaly  

Flavor augmentations affect fluoride bioavailability from brewed dark tea

LWT - Food Science and Technology, 2019
Yun Peng, Liang Zhang, Daxiang Li
exaly