Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality-Reference-Cited by-同舟云学术

Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality

Published:2024-01 Issue: Volume:143 Page:104294
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hu Jiali,Feng Xinyu,Song Haizhao,Hao Zhilong,Ma Shicheng,Hu Hao,Yang Yunyun,Zhou Su,Pan Yani,Fan Fangyuan,Gong Shuying,Chen Ping^ORCID,Chu Qiang^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference106 articles.

1. Enzymatic oxidation of tea catechins and its mechanism;Abudureheman;Molecules,2022

2. Impact of light irradiation on black tea quality during withering;Ai;Journal of Food Science & Technology,2017

3. Improving the taste of autumn green tea with tannase;Cao;Food Chemistry,2019

4. Enzymatic treatment to improve the quality of black tea extracts;Chandini;Food Chemistry,2011

5. Identification of PAL genes related to anthocyanin synthesis in tea plants and its correlation with anthocyanin content;Chen;Hortic. Plant J.,2022

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: a review;International Journal of Biological Macromolecules;2024-10

2. Enzymatic quality enhancement of oolong tea based on grade difference analysis;Food Bioscience;2024-10

3. Novel electrochemiluminescence sensing platform for ultrasensitive detection of malathion residue in tea based on SiO2NSs doped Luminol/AgNPs as a signal amplification strategy;Journal of Hazardous Materials;2024-09

4. Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea;Foods;2024-06-08