Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts

Herein, we reported a detailed profiling of soluble components of two fermented varieties of Chinese green tea, namely raw and ripe pu-erh. The identification and quantification of the main components was carried out by means of mass spectrometry and UV spectroscopy, after chromatographic separation...

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Detalles Bibliográficos
Autores principales: Roda, Gabriella, Marinello, Cristina, Grassi, Anita, Picozzi, Claudia, Aldini, Giancarlo, Carini, Marina, Regazzoni, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384787/
https://www.ncbi.nlm.nih.gov/pubmed/30699941
http://dx.doi.org/10.3390/molecules24030473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384787/
https://www.ncbi.nlm.nih.gov/pubmed/30699941
http://dx.doi.org/10.3390/molecules24030473

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