Quality Evaluation of Fu Brick Tea Fermented in Different Regions from the Same Raw Tea Materials

被引：0
|
作者：
机构：
[1] [1,Zhao, Renliang
[2] Xu, Wei
[3] Wu, Dan
[4] Jiang, Yihe
[5] Zhu, Qi
来源：
Zhu, Qi (1965994459@qq.com) | 2017年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Brick - Quality control - Metabolism - Flavonoids - Ketones - Microorganisms - Odors - Phenols;
D O I：
10.7506/spkx1002-6630-201721002
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Study on the Quality of Tea Flower-Fu Brick Tea
    Yuan D.
    Zuo H.
    Li Y.
    Zhou Y.
    Science and Technology of Food Industry, 2023, 44 (14) : 304 - 311
  • [2] Effects of Raw Materials from Different Tea Cultivars of Leaf Colour on Sichuan Dark Tea Quality
    Xiong, Yuanyuan
    Zhang, Ting
    Liu, Xiao
    Ma, Weiwei
    Tang, Xiaobo
    Wang, Xiaoping
    Wang, Yun
    Li, Chunhua
    Science and Technology of Food Industry, 2024, 45 (16) : 301 - 311
  • [3] Comparison of Quality and Antioxidant Activity of Fu Brick Tea in Different Regions, and Its "Golden Flower" Fungi Morphological Characteristics
    Ma R.
    Ran L.
    Qu L.
    Xie N.
    Ding M.
    Zhu M.
    Wang K.
    Science and Technology of Food Industry, 2024, 45 (06) : 272 - 279
  • [4] Investigation on Quality Characteristics and Antidiabetic Properties of Mulberry Leaf Fu Brick Tea
    Shao, Yuanyuan
    Lin, Ling
    Xu, Wei
    Gong, Zhihua
    Li, Jinfeng
    Zhang, Jun
    Yan, Xinpei
    Liu, Zhonghua
    Xiao, Wenjun
    JOURNAL OF FOOD BIOCHEMISTRY, 2024, 2024
  • [5] Differences and distribution of quality components in Fu brick tea around fungal fermentation
    Ling, Zhihui
    Huang, Tian
    Xu, Wei
    Dang, Xuhui
    Xiao, Wenjun
    MICROCHEMICAL JOURNAL, 2024, 198
  • [6] Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
    Chen, Yulian
    Chen, Jiaxu
    Chen, Ruyang
    Xiao, Leike
    Wu, Xing
    Hu, Lin
    Li, Zongjun
    Wang, Yuanliang
    Zhu, Mingzhi
    Liu, Zhonghua
    Xiao, Yu
    FRONTIERS IN NUTRITION, 2022, 9
  • [7] Biochemical components and fungal community dynamics during the flowering process of Moringa-Fu brick tea, a novel microbially fermented blended tea
    Zhang, Chenyu
    Guo, Jiafeng
    Zhang, Zhixu
    Tian, Shuanghong
    Liu, Zhonghua
    Shen, Chengwen
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 140
  • [8] Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea
    Xu, Xiao
    Hu, Wenxiu
    Zhou, Siduo
    Tu, Chuanhai
    Xia, Xiudong
    Zhang, Juanmei
    Dong, Mingsheng
    MOLECULES, 2019, 24 (04):
  • [9] Characteristic amino acids in tea leaves as quality indicator for the evaluation of Wuyi Rock Tea in different culturing regions
    Jia, Xiaoli
    Ye, Jianghua
    Wang, Haibin
    Li, Li
    Wang, Feiquan
    Zhang, Qi
    Chen, Jiebo
    Zheng, Xinyu
    He, Haibin
    JOURNAL OF APPLIED BOTANY AND FOOD QUALITY, 2018, 91 : 187 - 193
  • [10] New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea-Fuzhuan Brick Tea
    Ling, Tie-Jun
    Wan, Xiao-Chun
    Ling, Wei-Wei
    Zhang, Zheng-Zhu
    Xia, Tao
    Li, Da-Xiang
    Hou, Ru-Yan
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (08) : 4945 - 4945
12345