Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase
对祁门工鸡红茶在成熟过程中的口感品质进行评价,并研究该品质对茶叶抗氧化能力以及体外抑制α-淀粉酶和α-葡萄糖苷酶活性的影响。
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102264
Huang, Wenjing; Ye, Zhibin; Wu, Yida; Yu, Tianzi; Zhao, Wei; Qi, Zihao; Jiang, Yanqun; Liu, Qiuyan; Lu, Guofu; Ning, Jingming