Influence of Heat Treatment on Tea Polyphenols and Their Impact on Improving Heat Tolerance in <i>Drosophila melanogaster</i>.

It is worth noting that the contents of CAF, laccasein, and galangin reached highly significant increases ( p < 0.001) at 2 h, 4 h, and 6 h of high-temperature treatment compared with those before high-temperature treatment, and showed an overall increasing trend with the lengthening of the high-temperature treatment ( Figure 4 ).

also in 47,871 other papers

With the increase in TP concentration, LT50, T, and Tmax all showed an overall trend of increasing and then decreasing.

also in 2,276 other papers