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学者姓名：倪莉
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Abstract ：
通过外源添加酿酒酵母对红曲酒酿造过程进行强化发酵,探究其对红曲酒酿造过程中生物胺及挥发性风味组分的影响,以及对酿造微生物菌群组成的调控作用.理化检测和挥发性组分分析表明,酿酒酵母强化发酵不仅能有效降低红曲酒酿造过程中生物胺的生成(消减率高达83.43％),而且可以完全抑制酪胺的产生,显著提升红曲酒中癸酸甲酯、辛酸乙酯、棕榈酸乙酯、硬脂酸乙酯和3-羟基丁酸乙酯等特征酯类香气组分的含量,进而达到"降胺、增香"的双重调控作用.此外,酿酒酵母强化发酵可有效降低红曲酒75.24％的酸度.基于扩增子高通量测序的微生物组分析表明,酿酒酵母强化发酵可降低红曲酒酿造体系中乳杆菌属、乳球菌属、魏斯氏菌属、明串珠菌属、威克汉姆酵母属、毛孢酵母属等潜在产胺菌的相对丰度,提升假单胞菌属、肠球菌属、科萨克氏菌属、芽孢杆菌属、克罗诺杆菌属等微生物的相对丰度.感官品评分析表明,酿酒酵母强化发酵酿造的红曲酒酸度适中,口感更加醇厚、绵延,整体风味品质得到明显提升.本研究揭示了酿酒酵母强化发酵对红曲酒酿造过程中生物胺的消减及特征香气的提升具有积极影响,明晰了其对红曲酒酿造微生物菌群组成的调控作用,对红曲酒酿造工艺改进具有一定的参考价值,有助于提升红曲酒的安全性及风味品质,促进我国黄酒酿造产业的健康可持续发展.
Keyword ：
强化发酵 强化发酵 微生物菌群 微生物菌群 生物胺 生物胺 红曲黄酒 红曲黄酒 酿酒酵母 酿酒酵母 风味品质 风味品质
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| GB/T 7714 | 袁钰洁 , 雷昊 , 梁梓华 et al. 酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响 [J]. | 中国食品学报 , 2025 , 25 (1) : 322-334 . |
| MLA | 袁钰洁 et al. "酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响" . | 中国食品学报 25 . 1 (2025) : 322-334 . |
| APA | 袁钰洁 , 雷昊 , 梁梓华 , 侯思文 , 罗怡 , 江美珍 et al. 酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响 . | 中国食品学报 , 2025 , 25 (1) , 322-334 . |
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Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
Keyword ：
Biogenic amines Biogenic amines Chinese rice wine Chinese rice wine Flavor quality Flavor quality Jiuqu Jiuqu Metagenomics Metagenomics
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| GB/T 7714 | Hou, Siwen , Liang, Zihua , Wu, Qi et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters [J]. | FOOD MICROBIOLOGY , 2025 , 125 . |
| MLA | Hou, Siwen et al. "Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters" . | FOOD MICROBIOLOGY 125 (2025) . |
| APA | Hou, Siwen , Liang, Zihua , Wu, Qi , Cai, Qiqi , Weng, Qibiao , Guo, Weiling et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters . | FOOD MICROBIOLOGY , 2025 , 125 . |
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As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a functional food. The aim of this study was to investigate the protective effect of dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. The results demonstrated that oral administration of Lf effectively ameliorated alcohol-induced lipid metabolism disorders by reducing the serum levels of TC, TG and LDL-C and increasing the serum levels of HDL-C. In addition, oral administration of Lf effectively prevented alcohol-induced liver damage by increasing the hepatic activities of antioxidant enzymes (CAT, SOD, GSH-Px) and alcohol-metabolizing enzymes (ADH and ALDH). Interestingly, 16S amplicon sequencing showed that oral administration of Lf increased the number of Prevotella, Lachnospiraceae_NK4A136_group and Lactobacillus, but decreased the proportion of Faecalibaculum, Adlercreutzia and Alistipes in the intestines of mice that consumed excessive alcohol, which was highly associated with improved liver function. As revealed by liver untargeted metabolomics studies, oral Lf clearly changed liver metabolic profiles, with the signature biomarkers mainly involving purine metabolism, taurine metabolism, tryptophan, alanine, aspartic acid and glutamate metabolism, etc. Additionally, Lf intervention regulated liver gene transcription in over-drinking mice for cholesterol metabolism, bile acid metabolism, fatty acid beta-oxidation, alcohol metabolism and oxidative stress. Taken together, the above research results provide solid scientific support for the biological activity of Lf in ameliorating alcohol-induced liver metabolism disorder and intestinal microbiota imbalance.
Keyword ：
alcoholic liver injury alcoholic liver injury food microorganisms food microorganisms intestinal microbiota intestinal microbiota metabolomics metabolomics oxidative stress oxidative stress probiotic intervention probiotic intervention
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| GB/T 7714 | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis [J]. | FOODS , 2025 , 14 (6) . |
| MLA | Liang, Zihua et al. "The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis" . | FOODS 14 . 6 (2025) . |
| APA | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen , Li, Jiayi , Guo, Weiling , Ni, Li et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis . | FOODS , 2025 , 14 (6) . |
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Two strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectively. A notable distinction was observed in the organoleptic evaluation and volatile flavor compounds, as determined by sensory evaluation and GC-MS analysis. The content of volatile flavor compounds, such as geranylacetone, meglumine trienone B, and meglumine trienone C, was found to be significantly increased in roasted tobacco treated with YY-10. This treatment has been shown to reduce the astringent flavor of the roasted tobacco and improve the aroma, which in turn could improve the quality of the roasted tobacco. Conversely, the quality and aroma levels of the roasted tobacco treated with the crude enzyme solution of the BY-2 strain were reduced. Transcriptome analysis revealed that the expression of genes related to amino acid metabolism, genetic material biosynthesis, and protein synthesis was up-regulated in the YY-10 strain compared with the BY-2 strain, which promoted the biosynthesis of LiP. This study provides a preliminary elucidation of the potential mechanism by which YY-10 enhances the quality of tobacco leaves through lignin-degrading enzyme production, thus establishing a research foundation for the subsequent treatment of waste tobacco raw materials and industrial applications.
Keyword ：
flavor flavor lignin-degrading bacteria lignin-degrading bacteria lignin peroxidase lignin peroxidase roasted tobacco roasted tobacco transcriptome transcriptome
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| GB/T 7714 | Wang, Junmin , Long, Teng , Jiang, Zhenkun et al. Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains [J]. | FRONTIERS IN MICROBIOLOGY , 2025 , 16 . |
| MLA | Wang, Junmin et al. "Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains" . | FRONTIERS IN MICROBIOLOGY 16 (2025) . |
| APA | Wang, Junmin , Long, Teng , Jiang, Zhenkun , Mu, Wenjun , Su, Mingliang , Ni, Li et al. Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains . | FRONTIERS IN MICROBIOLOGY , 2025 , 16 . |
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This study aimed to investigate the molecular mechanism of Pseudomonas with varying adhesion capabilities to Tilapia's intestinal mucus influence the spoilage potential of Tilapia. Sodium chloride(NaCl) was used as an environmental factor to regulate Pseudomonas' adhesion ability. After being exposed to 3.5% NaCl stress, the PS01 strain with low adhesion showed an enhancement in adhesion ability, while the LP-3 strain with high adhesion exhibited a decrease. Correspondingly, the expression of critical adhesion genes, such as flgC, fliC, and cheB, was found to be altered. LP-3, with high adhesion ability, was observed to promote a relative increase in Nocardioides and Cloacibacterium in fish intestines. This led to the production of more volatile compounds, including 2-octen-1-ol Z, 2,3-Octanedione, and Eicosane, thus deepening the spoilage of tilapia. LP-3, with reduced adhesion ability after NaCl regulation, showed a diminished capacity to cause fish spoilage. Transcriptomics analysis was used to examine two Pseudomonas strains that exhibited different adhesion abilities, leading to the identification of an adhesion regulatory network involving flagellar assembly regulation, bacterial chemotaxis, quorum sensing, two-component systems, biofilm formation, and bacterial secretion systems. This study identified the Pseudomonas adhesion regulatory pathway and determined 10 key adhesion-related genes.
Keyword ：
adhesion genes adhesion genes NaCl regulation NaCl regulation Pseudomonas Pseudomonas spoilage spoilage
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| GB/T 7714 | Zhuang, Liumin , Song, Chen , Wei, Yunru et al. Transcriptome Analysis Reveals the Molecular Mechanism of Pseudomonas with Different Adhesion Abilities on Tilapia Decay [J]. | FOODS , 2025 , 14 (5) . |
| MLA | Zhuang, Liumin et al. "Transcriptome Analysis Reveals the Molecular Mechanism of Pseudomonas with Different Adhesion Abilities on Tilapia Decay" . | FOODS 14 . 5 (2025) . |
| APA | Zhuang, Liumin , Song, Chen , Wei, Yunru , Han, Jinzhi , Ni, Li , Ruan, Chengxu et al. Transcriptome Analysis Reveals the Molecular Mechanism of Pseudomonas with Different Adhesion Abilities on Tilapia Decay . | FOODS , 2025 , 14 (5) . |
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Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched Lactobacillus rhamnosus GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, etc. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.
Keyword ：
Alcoholic liver injury Alcoholic liver injury Intestinal microbiota Intestinal microbiota Lactobacillus rhamnosus GG Lactobacillus rhamnosus GG Liver metabolomics Liver metabolomics Selenium-enriched probiotics Selenium-enriched probiotics
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| GB/T 7714 | Yang, Ziyi , Lian, Jingyu , Yang, Yuheng et al. Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2025 , 10 . |
| MLA | Yang, Ziyi et al. "Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice" . | CURRENT RESEARCH IN FOOD SCIENCE 10 (2025) . |
| APA | Yang, Ziyi , Lian, Jingyu , Yang, Yuheng , Li, Jiayi , Guo, Weiling , Lv, Xucong et al. Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice . | CURRENT RESEARCH IN FOOD SCIENCE , 2025 , 10 . |
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Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aroma compounds, specifically alkylpyrazines and furans. Using HS-SPME-GC-O-MS and aroma dilution analysis, we identified 15 odor-active compounds, including three alkylpyrazines (2,6-diethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, and 2-methyl3,5-diethyl-pyrazine) and two furans (furfural and 5-methyl-2-furancarboxaldehyde), with odor-active values exceeding 1. An "in-leaf" labeling approach utilizing isotopically labeled alanine ([15N]-Ala) and glucose ([U-13C6]-Glc) was employed to explore the contributions of tea leaf matrix and soluble compounds. Results indicated that the incorporation of two nitrogen atoms from alanine was the predominant pathway for alkylpyrazine formation, while five or six carbon atoms from glucose were primarily responsible for furan formation. Additionally, the insoluble tea leaf matrix contributed 13 % to 32 % of alkylpyrazines and 12 % to 25 % of furans. These findings enhance our understanding of the Maillard reaction's role in WRT's flavor development.
Keyword ：
Alkylpyrazines Alkylpyrazines Furans Furans "In-leaf" model "In-leaf" model Roasting processing Roasting processing Stable isotope-labeling Stable isotope-labeling Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Chen, Wensong , Liu, Wangxin , Liu, Zhibin et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling [J]. | FOOD CHEMISTRY , 2025 , 474 . |
| MLA | Chen, Wensong et al. "Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling" . | FOOD CHEMISTRY 474 (2025) . |
| APA | Chen, Wensong , Liu, Wangxin , Liu, Zhibin , Wang, Daoliang , Lan, Xiaoye , Zhan, Sijia et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling . | FOOD CHEMISTRY , 2025 , 474 . |
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High molecular weight polysaccharides (GLPH, >= 300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 f 6.48 U/L), AST (21.19 f 7.08 U/L), ALP (56.98 f 12.71 U/L), GGT (1.48 f 0.22 U/L) levels in ALI mice (p < 0.01). GLPH activated the hepatic antioxidant enzymes activity [SOD (3.75 f 1.17 U/mg prot.) and CAT (3.01 f 0.85 U/mg prot.)] and suppressed the hepatic inflammatory cytokines production [TNF-alpha (40.14 f 8.15 pg/mg prot.), IL-1 beta (35.47 f 10.90 pg/mg prot.), and IL-6 (8.44 f 1.71 pg/mg prot.)] by regulating the Nrf2/OH-1 and Tlr4/NF-kappa B pathway (p < 0.05). Furthermore, GLPH regulated the abundance of Bifidobacterium, Akkermansia, Anaerovorax, and Tyzzerella, which associated with cecal SCFAs, hepatic inflammatory cytokines and antioxidant enzymes. GLPH significantly changed 85 liver metabolites (p < 0.01), which is beneficial for prevent the development of ALI. These results suggested GLPH displayed promising prebiotic properties in relieving ALI, regulating gut microbiota and liver metabolism.
Keyword ：
Acute liver injury Acute liver injury Ganoderma lucidum Ganoderma lucidum Gut microbiota Gut microbiota Metabolomic Metabolomic Polysaccharides Polysaccharides
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
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Different strains play crucial roles in achieving the desired diversification of Huangjiu products. Yarrowia lipolytica strains with high (F4) and low (167) erythritol production abilities were used as adjunct cultures for Huangjiu fermentation. Physicochemical properties, volatile flavor substances, functional properties, metabolite abundance, microbial community dynamics and sensory properties of Huangjiu were evaluated. This strain promoted carbohydrate consumption. The total content of free amino acids in 167 wine significantly increased, especially with respect to sweet amino acids. Y. lipolytica promoted the production of alcohols and esters. The esters in F4 wine increased by 78.2 %, especially medium-chain and long-chain fatty acid ethyl esters, while the alcohols in 167 wine increased by 43.8 %, especially phenylethanol. Based on non-targeted metabolomic analysis, metabolites related to amino acid metabolism were highly enriched in the two groups of wines supplemented with Y. lipolytica F4 is primarily involved in tryptophan and arachidonic acid metabolism and promotes the synthesis of amino acids and their derivatives. The 167 wine contained beneficial functional metabolites involved in amino acid and carbohydrate metabolism. Y. lipolytica altered the abundance of dominant bacterial genera, with F4 increasing Lactiplantibacillus by 42.1 % and 167 enhancing Weissella by 35.9 %. Sensory analysis showed that Y. lipolytica 167 wine promoted the fruit aroma while F4 highlighted cereal aroma in the resulting wine. Therefore, applying Y. lipolytica strains with different erythritol synthesis abilities as adjunct culture are expected to produce products with distinctive flavor or functionality for rice wine or other similar beverages.
Keyword ：
Huangjiu Huangjiu Metabolomics Metabolomics Volatile flavor compounds Volatile flavor compounds Yarrowia lipolytica Yarrowia lipolytica
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| GB/T 7714 | Li, Shen , Yang, Yijin , Xia, Yongjun et al. Effects of co-fermentation with different erythritol producing abilities Yarrowia lipolytica on the flavor, functionality, and sensory characteristics of Huangjiu [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
| MLA | Li, Shen et al. "Effects of co-fermentation with different erythritol producing abilities Yarrowia lipolytica on the flavor, functionality, and sensory characteristics of Huangjiu" . | FOOD RESEARCH INTERNATIONAL 211 (2025) . |
| APA | Li, Shen , Yang, Yijin , Xia, Yongjun , Ni, Li , Han, Di , Ai, Lianzhong . Effects of co-fermentation with different erythritol producing abilities Yarrowia lipolytica on the flavor, functionality, and sensory characteristics of Huangjiu . | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
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Theasinensin A (TSA), a dimeric flavan-3-ol from fermented teas, exhibits potent antioxidant activity exceeding that of its monomeric precursor, epigallocatechin gallate (EGCG). This study integrates experimental and computational methods (Density Functional Theory) to elucidate TSA's antioxidant mechanisms. DPPH assays revealed that TSA exhibited an IC50 value 2.4-fold lower than that of EGCG, indicating its superior radical scavenging efficacy. Electrostatic potential, frontier molecular orbital, and Laplacian bond order analyses identified the O4' - H group on the B-ring as the primary reaction site, with TSA showing higher reactivity than EGCG. Reaction enthalpy calculations further revealed that TSA requires less energy for double hydrogen donation, underscoring its thermodynamic advantage. Additionally, spin density analysis demonstrated the increased stability of TSA's phenoxy radical, which may be stabilized by its robust intramolecular hydrogen bonding, it-it stacking, and CH-it interactions. These findings highlight the unique structural and electronic properties of TSA that contribute to its superior antioxidant efficacy.
Keyword ：
Antioxidant activity Antioxidant activity DFT DFT Non-covalent interaction Non-covalent interaction Reaction enthalpy Reaction enthalpy Spin density Spin density Theasinensin A Theasinensin A
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| GB/T 7714 | Chen, Yizhe , Sheng, Liping , Ni, Li et al. Theoretical insight into the antioxidant activity of Theasinensin A [J]. | FOOD CHEMISTRY , 2025 , 477 . |
| MLA | Chen, Yizhe et al. "Theoretical insight into the antioxidant activity of Theasinensin A" . | FOOD CHEMISTRY 477 (2025) . |
| APA | Chen, Yizhe , Sheng, Liping , Ni, Li , Feng, Xiaoxiao , Liu, Yuan , Liu, Zhibin . Theoretical insight into the antioxidant activity of Theasinensin A . | FOOD CHEMISTRY , 2025 , 477 . |
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