Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea

作者：Jianjian Gao, Dan Chen, Dongchao Xie, Jiakun Peng, Zhengyan Hu, Zhi Lin, Weidong Dai · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139328 · 被引用次数：20 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Heavy Metals in Plants