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Detection of composition of functional component theabrownins in Pu-erh tea by degradation method

Simin Hu Xiaolei Li Chuangchuang Gao Xianyu Meng Mingchao Li Yuqian Li Tianrui Xu Qian Hao

食品科学与人类健康（英文）2022，Vol.11Issue(3)：643-647,5.

Detection of composition of functional component theabrownins in Pu-erh tea by degradation method

Simin Hu ¹Xiaolei Li ²Chuangchuang Gao ¹Xianyu Meng ¹Mingchao Li ¹Yuqian Li ¹Tianrui Xu ¹Qian Hao¹

作者信息

1. Faculty of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,China
2. Research Center for Analysis and Measurement,Kunming University of Science and Technology,Kunming 650093,China
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摘要

关键词

Pu-erh tea/Polymer/Theabrownin/Thiol degradation

Key words

Pu-erh tea/Polymer/Theabrownin/Thiol degradation

引用本文复制引用

Simin Hu,Xiaolei Li,Chuangchuang Gao,Xianyu Meng,Mingchao Li,Yuqian Li,Tianrui Xu,Qian Hao..Detection of composition of functional component theabrownins in Pu-erh tea by degradation method[J].食品科学与人类健康（英文）,2022,11(3):643-647,5.

基金项目

This study was supported by the National Natural Science Foundation of China(31660099). （31660099）

食品科学与人类健康（英文）

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