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Effects of reaction temperature, pH and duration on conversion of tea catechins and formation of theaflavins and theasinensins

Xianghui Kong, Weiqi Xu, Kaixin Zhang, Guijie Chen, Xiaoxiong Zeng

2023Food Bioscience28 citationsDOI

Topics & Concepts

CatechinChemistryPolyphenol oxidasePolyphenolFood scienceTasteEnzymeBiochemistryAntioxidantPeroxidaseTea Polyphenols and EffectsProtein Hydrolysis and Bioactive PeptidesTannin, Tannase and Anticancer Activities
Effects of reaction temperature, pH and duration on conversion of tea catechins and formation of theaflavins and theasinensins | Litcius