Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model

Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochem...

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Detalles Bibliográficos
Autores principales: Li, Maoyun, Guo, Lulu, Zhu, Ruixue, Yang, Dongmei, Xiao, Yue, Wu, Yanping, Zhong, Kai, Huang, Yina, Gao, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180411/
https://www.ncbi.nlm.nih.gov/pubmed/35681332
http://dx.doi.org/10.3390/foods11111582

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180411/
https://www.ncbi.nlm.nih.gov/pubmed/35681332
http://dx.doi.org/10.3390/foods11111582

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