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Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea

Jianjian Gao, Dan Chen, Dongchao Xie, Jiakun Peng, Zhengyan Hu, Zhi Lin, Weidong Dai

2024Food Chemistry20 citationsDOI

Topics & Concepts

ChemistryAnti-inflammatoryGlycosidePolyphenolFlavanCarrageenanFood scienceProanthocyanidinBiochemistryPharmacologyOrganic chemistryAntioxidantBiologyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants
Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea | Litcius