Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRMHR based targeted quantification metabolomics-Reference-Cited by-同舟云学术

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Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRMHR based targeted quantification metabolomics

Published:2024-08 Issue: Volume:448 Page:139088
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Zhi-Quan,Yin Xiao-Li,Gu Hui-Wen,Peng Zhi-Xin,Ding Baomiao,Li Zhenshun,Chen Ying,Long Wanjun,Fu Haiyan,She Yuanbin

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference52 articles.

1. Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations;Chen;Food Chemistry: X,2024

2. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age;Cheng;Food Chemistry,2021

3. 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

4. N-ethyl-2-pyrrolidinone-substituted flavan-3-ols with anti-inflammatory activity in lipopolysaccharide-stimulated macrophages are storage-related marker compounds for green tea;Dai;Journal of Agricultural and Food Chemistry,2020

5. Metabolomics investigation reveals that 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols are potential marker compounds of stored white teas;Dai;Journal of Agricultural and Food Chemistry,2018

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