Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation
Qianqian Luo, Zhang De, Jingtao Zhou, Muxue Qin, Bernard Ntezimana, Xinfeng Jiang, Junyu Zhu, Zhi Yu, Yuqiong Chen, Dejiang Ni
Topics & Concepts
PolyphenolBlack teaChemistryDegradation (telecommunications)FermentationFood scienceChlorophyllBotanyBiochemistryAntioxidantOrganic chemistryBiologyComputer scienceTelecommunicationsTea Polyphenols and EffectsHeavy Metals in PlantsGinkgo biloba and Cashew Applications