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Updated: Aug 24, 2026

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves
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在加工富含的茶叶过程中,对自由甲基单半氨酸的损失进行初步探索

Jue Liu1, Youjun Hu2, Jie Zheng1

  • 1Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China.

Food chemistry
|May 4, 2025
PubMed
概括

茶中的甲基类固醇 (SeMC) 在加工过程中是不稳定的. 保护和酶酶显著减少SeMC损失,保持其营养益处并促进富含的食品生产.

关键词:
甲基氨基氨基氨酸.有反应性氧物种的反应性氧物种.含有的氨基酸含有.茶叶加工 茶叶加工

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