Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

Published:2018-12 Issue: Volume:269 Page:202-211
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Ci-Jie,Li Da,Ma Yi-Xiao,Zhang Wei,Lin Chen,Zheng Xin-Qiang,Liang Yue-Rong,Lu Jian-Liang^ORCID

Funder

National Natural Science Foundation of China

Agricultural Science and Technology in Breeding of Tea Plant in Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Terpenoid metabolism in wild-type and transgenic Arabidopsis plants;Aharoni;The Plant Cell,2003

2. Flavor characteristics of seven grades of black tea produced in Turkey;Alasalvar;Journal of Agricultural and Food Chemistry,2012

3. Green tea: Nature's defense against malignancies;Butt;Critical Reviews in Food Science and Nutrition,2009

4. Herbivore species, infestation time, and herbivore density affect induced volatiles in tea plants;Cai;Chemoecology,2014

5. Chemical profiling and gene expression profiling during the manufacturing process of Taiwan oolong tea “Oriental beauty”;Cho;Bioscience Biotechnology and Biochemistry,2007

Cited by 106 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. Widely targeted metabolomic analysis reveals metabolite changes induced by incorporating black tea fermentation techniques in oolong tea processing for quality improvement;Food Chemistry;2024-11

2. The shaking and standing processing improve the aroma quality of summer black tea;Food Chemistry;2024-10

3. Characterization of the volatile components in the processing of Citri Exocarpium Rubrum black tea based on HS‐SPME and GC/MS;Food Science & Nutrition;2024-08-15

4. The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation;Journal of the Science of Food and Agriculture;2024-08-05

5. Effect of Low-Frequency High-Power Ultrasound Processing on the Volatile Compounds and Aroma Profile of Cashew Apple Juice;ACS Food Science & Technology;2024-06-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3