Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes-Reference-Cited by-同舟云学术

Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes

Published:2023-06 Issue: Volume:18 Page:100731
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Yuchuan,Yu Songhui,Yang Shuya,Ni Dejiang,Jiang Xinfeng,Zhang De,Zhou Jirong,Li Chunlei,Yu Zhi^ORCID

Funder

Ministry of Science and Technology of the People's Republic of China

Jiangxi Province Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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3. Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities;Chen;Food Chemistry.,2021

4. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing;Chen;Food Chemistry,2020

5. Lc-ms-based metabolomics reveals the distinct changes of metabolic profile and sensory quality during qingzhuan tea processing;Cheng;Journal of Agricultural and Food Chemistry,2020

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