Structural insight into polyphenol oxidation during black tea fermentation

Polyphenol oxidation during fermentation plays a critical role in the formation of flavor and function of black tea. However, how the specific structures of tea polyphenols affect their oxidation kinetics during black tea fermentation is still unknown. Here, we found that the oxidations of tea polyp...

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Detalles Bibliográficos
Autores principales: Chen, Lin, Wang, Huajie, Ye, Yang, Wang, Yuefei, Xu, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039259/
https://www.ncbi.nlm.nih.gov/pubmed/36974188
http://dx.doi.org/10.1016/j.fochx.2023.100615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039259/
https://www.ncbi.nlm.nih.gov/pubmed/36974188
http://dx.doi.org/10.1016/j.fochx.2023.100615

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