Litcius/Paper detail

Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea

Jun Li, Yuhong Gong, Jinwei Li, Liuping Fan

2022Journal of Food Composition and Analysis24 citationsDOI

Topics & Concepts

ChemistryFlavorFood scienceQuercetinBlanchingPolyphenol oxidaseKaempferolPolyphenolFlosXanthine oxidaseComposition (language)BiochemistryAntioxidantRutinEnzymePeroxidasePhilosophyLinguisticsTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesMedicinal plant effects and applications
Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea | Litcius