The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, Chenxi Gao, Chunyan Xiao, Zhe Zhou, Fuming Lin, Weijiang Sun
Topics & Concepts
ChemistryFlavorUmamiFood scienceFlavonoidTasteGlycosideKaempferolChromatographyStereochemistryBiochemistryAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies