Aroma formation and dynamic changes during white tea processing
Author:
Funder
Chinese Academy of Agricultural Sciences
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
1. Characteristic fluctuations in glycosidically bound volatiles during tea processing and identification of their unstable derivatives;Cui;Journal of Agricultural & Food Chemistry,2016
2. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach;Dai;Food Research International,2017
3. Regulation of formation of volatile compounds of tea (Camellia sinensis) leaves by single light wavelength;Fu;Scientific Reports,2015
4. Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process?;Gui;Journal of Agricultural & Food Chemistry,2015
5. Identification and evaluation of reliable reference genes for quantitative real-time PCR analysis in tea plant (Camellia sinensis (L.) O. Kuntze);Hao;International Journal of Molecular Sciences,2014
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