Changes in lipids and medium- and long-chain fatty acids during the spontaneous fermentation of ripened pu-erh tea

Changes in lipids and medium- and long-chain fatty acids during the spontaneous fermentation of ripened pu-erh tea

During the fermentation of ripened pu-erh tea (RPT), the composition of lipids and other compounds changes significantly. In this study, we conducted industrial fermentation of RPT and observed that the levels of water extract, tea polyphenols, free amino acids, catechins, caffeine, rutin, theophyll...

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Bibliographic Details
Main Authors: Qiu-yue Chen, Ming-li Liu, Ruo-yu Li, Bin Jiang, Kun-yi Liu, Yan-qin Xiao, Qi Wang, Teng Wang, Lian-qin Zhao, Wei-tao Wang, Zhi-wei Liu, Li-jiao Chen, Yan Ma, Ming Zhao
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
α-linolenic acid
Coenzyme Q9
Coenzyme Q10
Lipomics
Ripened pu-erh tea
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001576
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