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Focusing on the recent progress of tea polyphenol chemistry and perspectives

Shiming Li Liang Zhang Xiaochun Wan Jianfeng Zhan Chi-Tang Ho

食品科学与人类健康（英文）2022，Vol.11Issue(3)：437-444,8.

Focusing on the recent progress of tea polyphenol chemistry and perspectives

Shiming Li ¹Liang Zhang ²Xiaochun Wan ²Jianfeng Zhan ¹Chi-Tang Ho³

作者信息

1. Hubei Key Laboratory of EFGIR,Huanggang Normal University,Huanggang 438000,China
2. State Key Laboratory of Tea Plant Biology and Utilization,School of Tea&Food Science,Anhui Agricultural University,Hefei 230036,China
3. Department of Food Science,Rutgers University,NJ 08901,USA
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摘要

关键词

Tea chemistry/Flavonoalkaloids/RCS adducts/Aminated tea polyphenols/AGEs

Key words

Tea chemistry/Flavonoalkaloids/RCS adducts/Aminated tea polyphenols/AGEs

引用本文复制引用

Shiming Li,Liang Zhang,Xiaochun Wan,Jianfeng Zhan,Chi-Tang Ho..Focusing on the recent progress of tea polyphenol chemistry and perspectives[J].食品科学与人类健康（英文）,2022,11(3):437-444,8.

基金项目

This work was supported by Hubei Science and Technology Plan Key Project(G2019ABA100). （G2019ABA100）

食品科学与人类健康（英文）

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