Funder
National Natural Science Foundation of China
Open Fund of State Key Laboratory of Tea Plant Biology and Utilization
Fundamental Research Funds for the Central Universities
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Differentiation of green, white, black, oolong, and Pu-erh teas according to their free amino acids content;Alcazar;Journal of Agricultural & Food Chemistry,2007
2. Differential expression analysis for sequence count data;Anders;Genome Biology,2010
3. Occurrence, biosynthesis and metabolism of theanine (gamma-glutamyl-l-ethylamide) in plants: A comprehensive review;Ashihara;Natural Product Communications,2015
4. Nitrogen metabolism of detached tea shoots I. Changes in amino acids and amides of tea shoots during withering;Bhatia;Journal of the Science of Food & Agriculture,1965
5. Identification of UDP-glycosyltransferases involved in the biosynthesis of astringent taste compounds in tea (Camellia sinensis);Cui;Journal of Experimental Botany,2016