Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
Binxing Zhou, Zihao Wang, Peng Yin, Bingsong Ma, Cunqiang Ma, Chengcheng Xu, Jiacai Wang, Ziyu Wang, Dingfang Yin, Tao Xia
Topics & Concepts
ChemistryFlavanoneDPPHTaxifolinHigh-performance liquid chromatographyChromatographyCatechinFlavonoidTheobromineMetabolomicsAdulterantAntioxidantFood sciencePolyphenolCaffeineOrganic chemistryMedicineEndocrinologyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies