Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer-Reference-Cited by-同舟云学术

Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer

Published:2022-06 Issue: Volume:163 Page:113549
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhou Binxing^ORCID,Ma Bingsong,Xu Chengcheng,Wang Jiacai,Wang Zihao,Huang Youyi,Ma Cunqiang

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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

4. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

5. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach;Dai;Food Research International,2017

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