Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis
Cunqiang Ma, Xiaohong Li, Chengqin Zheng, Binxing Zhou, Chengcheng Xu, Tao Xia
Topics & Concepts
FermentationChemistryFood scienceGallic acidKaempferolPenicilliumMetabolomicsAspergillusHigh-performance liquid chromatographyAspergillus terreusQuercetinChromatographyBiochemistryBiologyBotanyAntioxidantTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities