Finding the optimal light quality and intensity for the withering process of fuding Dabai tea and its impact on quality formation
Author:
Funder
Science and Technology Program of Guizhou Province
Publisher
Elsevier BV
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1. Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution;Food Research International;2024-09
2. Effect of withering/spreading on the physical and chemical properties of tea: A review;Comprehensive Reviews in Food Science and Food Safety;2024-09
3. Multi‐omics analysis reveals the biosynthesis of flavonoids during the browning process of Malus sieversii explants;Physiologia Plantarum;2024-03
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