Phenolic compounds and the biological effects of Pu-erh teas with long-term storage

International Journal of Food Properties

Volumn 20, Issue 8, 2017, Pages 1715-1728

  Chen, Meichun ^a   Zhu, Yujing ^a   Zhang, Haifeng ^a   Wang, Jieping ^a   Liu, Xiaogang ^b   Chen, Zheng ^a   Zheng, Meixia ^a   Liu, Bo ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b FUZHOU UNIVERSITY   (China)

Author keywords

HPLC ESI QTOF MS MS; Human hepatocellular carcinoma; Phenolic compounds; Pu erh tea; Radical scavenging activity

Indexed keywords

CHROMATOGRAPHY; DIMERS; ELECTROSPRAY IONIZATION; FLAVONOIDS; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTEGRATED CIRCUITS; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS;

ESI-QTOF-MS; HEPATOCELLULAR CARCINOMA; PHENOLIC COMPOUNDS; PU-ERH TEAS; RADICAL SCAVENGING ACTIVITY;

PLUTONIUM;

EID: 84995576494     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1217877     Document Type: Article

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