Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage-Reference-Cited by-同舟云学术

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

Published:2019-05 Issue: Volume:279 Page:80-87
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Pengliang,Zhu Yin,Lu Meiling,Yang Chen,Xie Dongchao,Tan Junfeng,Peng Qunhua,Zhang Yue,Ni Dejiang,Dai Weidong,Lin Zhi

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Characteristic fluctuations in glycosidically bound volatiles during tea processing and identification of their unstable derivatives;Cui;Journal of Agricultural and Food Chemistry,2016

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