Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification
Yaya Yu, Xizhe Zhu, Bi‐Feng Yuan, Ming Chen, Jinjin Wang, Li Zhu, Yongwen Jiang, Haibo Yuan, Jinjie Hua
Topics & Concepts
AstringentChemistryFood scienceMetabolomicsTheobrominePolyphenolUmamiProtocatechuic acidTasteTanninProanthocyanidinBiochemistryBiologyChromatographyAntioxidantEndocrinologyTheophyllineTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies