Article Versions Notes

Yang L, Zhang M, Jiang H, Wang W, Huang J, Ye S, Chen Y, Liu S, Liu J. Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation. Molecules. 2025; 30(3):452. https://doi.org/10.3390/molecules30030452

Yang, Lijuan, Mengxue Zhang, Heyuan Jiang, Weiwei Wang, Jigang Huang, Shuixin Ye, Yan Chen, Shuang Liu, and Jiaxin Liu. 2025. "Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation" Molecules 30, no. 3: 452. https://doi.org/10.3390/molecules30030452

Yang, L., Zhang, M., Jiang, H., Wang, W., Huang, J., Ye, S., Chen, Y., Liu, S., & Liu, J. (2025). Theaflavins Are Improved by the Oxidation of Catechins in Tannase Treatment During Black Tea Fermentation. Molecules, 30(3), 452. https://doi.org/10.3390/molecules30030452