Changes and metabolic mechanisms of organic acids in the fermentation of pu-erh tea-Reference-Cited by-同舟云学术

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Changes and metabolic mechanisms of organic acids in the fermentation of pu-erh tea

Published:2024-07 Issue: Volume:203 Page:116304
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Teng,An Jiangshan,Bo Nianguo,Li Ruoyu,Chen Qiuyue,Sha Gen,Liang Zhengwei,Guan Yanhui,Zhao Lianqin,Wang Weitao,Yang Canqiong,Ma Yan,Zhao Ming

Funder

Yunnan Provincial Department of Education Science Research Fund Project

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference36 articles.

1. The Illumina sequencing protocol and the NovaSeq 6000 system;Alessandra;Methods in Molecular Biology,2021

2. Gallic acid: Pharmacological activities and molecular mechanisms involved in inflammation-related diseases;Bai;Biomedicine & Pharmacotherapy,2021

3. Quality chemistry, physiological functions, and health benefits of organic acids from tea (Camellia sinensis);Chen;Molecules,2023

4. Distinct changes of metabolic profile and sensory quality during qingzhuan tea processing revealed by LC-MS-based metabolomics;Cheng;Journal of Agricultural and Food Chemistry,2020

5. Apple pomace pretreated with hydrochloric acid exhibited better adherence with the corn starch during extrusion expansion;Dey;Carbohydrate Polymer Technologies and Applications,2021

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