JTSR_2024v14n1

Journal of Tea Science Research, 2024, Vol.14, No.1, 19-43 http://hortherbpublisher.com/index.php/jtsr 43 Zhou B., Wang Z., Yin P., Ma B., Ma C., Xu C., Wang J., Wang Z., Yin D., and Xia T., 2022, Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea. Food Chemistry, 368, Article 130855. https://doi.org/10.1016/j.foodchem.2021.130855 Zhou S., Zhang J., Ma S., Ou C., Feng X., Pan Y., Gong S., Fan F., Chen P., and Chu Q., 2023, Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities. Trends in Food Science and Technology, 134: 41-55. https://doi.org/10.1016/j.tifs.2023.02.016 Zielinski A.A.F., Haminiuk C.W.I., and Beta T., 2016, Multi-response optimization of phenolic antioxidants from white tea ( Camellia sinensisL. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS. LWT-Food Science and Technology, 65: 897-907. https://doi.org/10.1016/j.lwt.2015.09.020 Disclaimer/Publisher’s Note The statements, opinions, and data contained in all publications are solely those of the individual authors and contributors and do not represent the views of the publishing house and/or its editors. The publisher and/or its editors disclaim all responsibility for any harm or damage to persons or property that may result from the application of ideas, methods, instructions, or products discussed in the content. Publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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