Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

作者：Shengshuang Chen, Yu Fu, Xiqing Bian, Ming Zhao, Yilang Zuo, Yahui Ge, Ying Xiao, Jianbo Xiao, Na Li, Jian‐Lin Wu · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.131176 · 被引用次数：55 · 研究领域：Tea Polyphenols and Effects、Metabolomics and Mass Spectrometry Studies、Food Quality and Safety Studies