Quality Evaluation of Fu Brick Tea Fermented in Different Regions from the Same Raw Tea Materials

被引：0
|
作者：
机构：
[1] [1,Zhao, Renliang
[2] Xu, Wei
[3] Wu, Dan
[4] Jiang, Yihe
[5] Zhu, Qi
来源：
Zhu, Qi (1965994459@qq.com) | 2017年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Brick - Quality control - Metabolism - Flavonoids - Ketones - Microorganisms - Odors - Phenols;
D O I：
10.7506/spkx1002-6630-201721002
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] Theabrownin from Fu Brick Tea Exhibits the Thermogenic Function of Adipocytes in High-Fat-Diet-Induced Obesity
    Wang, Yu
    Zhao, Aiqing
    Du, Haiping
    Liu, Yueyue
    Qi, Bangran
    Yang, Xingbin
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2021, 69 (40) : 11900 - 11911
  • [42] Quality of raw materials from different regions of Minas Gerais State utilized in ration industry
    Coradi, Paulo C.
    Lacerda Filho, Adilio F.
    Melo, Evandro C.
    REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL, 2011, 15 (04): : 424 - 431
  • [43] Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity
    Xu, Chunhui
    Liang, Lu
    Li, Yuhao
    Yang, Tianming
    Fan, Yunxue
    Mao, Xuejin
    Wang, Yuanxing
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 142
  • [44] Comparative Analysis of Quality Components in Baked Green Tea Made from Tea Plants Grown at Different Altitudes
    Zhang Y.
    Zhu Y.
    Lü H.
    Huang H.
    Shao C.
    Peng J.
    Lin Z.
    Shipin Kexue/Food Science, 2022, 43 (02): : 257 - 268
  • [45] Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn
    金牡丹不同茶类夏秋茶香气品质差异分析
    Zhang, Jianming (zjm0308@163.com); Ye, Naixing (ynxtea@126.com), 2025, 46 (02): : 171 - 182
  • [46] Identification of Tea from Different Regions Using X-Ray Fluorescence
    Rao Xiu-qin
    Ying Yi-bin
    Huang Hai-bo
    Shi Zhou
    Zhou Lian-qing
    SPECTROSCOPY AND SPECTRAL ANALYSIS, 2009, 29 (03) : 837 - 839
  • [47] Comparative analysis of aroma characteristics of green tea beverages from different regions
    Liu, Panpan
    Liu, Xiaohui
    Luo, Longxin
    Long, Dan
    He, Qunxian
    Shipin Kexue/Food Science, 2016, 37 (02): : 147 - 152
  • [48] Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
    Zhang, Xinyi
    Chen, Hongyu
    Liu, Yang
    Ou, Xingchang
    Liu, Lun
    Ouyang, Jian
    Jiang, Ronggang
    Yi, Xiaoqin
    Xiong, Ligui
    Huang, Jianan
    Liu, Zhonghua
    FOOD CHEMISTRY-X, 2024, 24
  • [49] Discriminant Analysis of Pu-Erh Tea of Different Raw Materials Based on Phytochemicals Using Chemometrics
    Zhang, Shao-Rong
    Shi, Yu
    Jiang, Jie-Lin
    Luo, Li-Yong
    Zeng, Liang
    FOODS, 2022, 11 (05)
  • [50] Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea
    Tan, Zhengwei
    Yu, Pinglian
    Zhu, Haoyan
    Gao, Jiaobei
    Han, Ning
    Yang, Chengcheng
    Shen, Zhuo
    Gao, Chang
    Yang, Xingbin
    FOOD CHEMISTRY, 2024, 461
12345