Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age-Reference-Cited by-同舟云学术

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Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age

Published:2021-10 Issue: Volume:359 Page:129953
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheng Lizeng,Wang Yuanfeng,Zhang Jiarong,Zhu Jiangxiong,Liu Pinhe,Xu Lurong,Wei Kang,Zhou Hui,Peng Lanlan,Zhang Jie,Wei Xinlin,Liu Zhonghua

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Large-scale human metabolomics studies: A strategy for data (pre-) processing and validation;Bijlsma;Analytical Chemistry,2006

2. Fuzhuan brick tea polysaccharides attenuate metabolic syndrome in high-fat diet induced mice in association with modulation in the gut microbiota;Chen;Journal of Agricultural and Food Chemistry,2018

3. Research progress on aging mechanism of black tea;Chen;Hunan Agricultural,2016

4. The anti-obesity effects of Hubei Qingzhuan tea on rats;Chen;Journal of Tea Science,2008

5. 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

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3. Utilizing excitation-emission matrix fluorescence spectroscopy and convolutional neural networks for dark tea brand and aging period identification;Journal of Food Composition and Analysis;2024-09

4. Variation in the Aroma Composition of Jasmine Tea with Storage Duration;Foods;2024-08-13

5. Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRMHR based targeted quantification metabolomics;Food Chemistry;2024-08

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