Quantification, identification and comparison of oligopeptides on five tea categories with different fermentation degree by Kjeldahl method and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

作者：Feng Zhao, Qian Jiang, Hui Liu, Chi Wang, Xiaojuan Wang, Wenxi Wu, Danhong Wang, Chunping Cai, Yu Lin · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132130 · 被引用次数：43 · 研究领域：Tea Polyphenols and Effects、Protein Hydrolysis and Bioactive Peptides、Biochemical Analysis and Sensing Techniques