Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1213-1217

  Qin, Jin Hua ^a   Li, Ning ^b   Tu, Peng Fei ^b   Ma, Zhi Zhong ^c   Zhang, Liang ^a  

^a ANHUI AGRICULTURAL UNIVERSITY   (China)

^b PEKING UNIVERSITY   (China)

^c PEKING UNIVERSITY HEALTH SCIENCE CENTER   (China)

Author keywords

Aspergillus f umigatu; Aspergillus niger; Camellia assamica (Mast.) Chang; fermentation; polyphenols

Indexed keywords

ASPERGILLUS NIGER; CAMELLIA ASSAMICA (MAST.) CHANG; FUNGAL FERMENTATIONS; GALLIC ACIDS; HPLC-DAD-MS; HPLC-MS; INTERMEDIATE PRODUCT; METABOLIC INTERMEDIATES; METABOLIC PATHWAYS; POLYPHENOLS; PURINE ALKALOID; SOLID SYSTEMS; TEA POLYPHENOLS;

ASPERGILLUS; ESTERIFICATION; ESTERS; FERMENTATION; METABOLISM; METABOLITES; NITROGEN COMPOUNDS; VITAMINS;

PHENOLS;

ALKALOID; POLYPHENOL; PURINE; PURINE DERIVATIVE;

ARTICLE; ASPERGILLUS FUMIGATUS; ASPERGILLUS NIGER; CHEMISTRY; FERMENTATION; METABOLISM; MICROBIOLOGY; TEA;

ALKALOIDS; ASPERGILLUS FUMIGATUS; ASPERGILLUS NIGER; CAMELLIA; FERMENTATION; POLYPHENOLS; PURINES; TEA;

ASPERGILLUS; ASPERGILLUS NIGER; CAMELLIA ASSAMICA;

EID: 84863075593     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204844g     Document Type: Article

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