Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea
Yongpeng Wang, Zhengxuan Wang, Qingwang Xue, Zhen Li, Yudan Wang, Jianxin Cao, Yaping Liu, Afsar Khan, Tianrui Zhao, Guiguang Cheng
Topics & Concepts
ChemistryFlavonoidCaffeic acidFood scienceAntioxidantAntioxidant capacityPascalizationExtraction (chemistry)ChromatographyBiochemistryHigh pressureEngineering physicsEngineeringPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation MethodsTea Polyphenols and Effects