Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor

Author:

Wu Wenmiao,Jiang Xinyi,Zhu Qi,Yuan Yang,Chen Rongping,Wang Wenzhen,Liu Anxing,Wu Chengjian,Ma Chunhua,Li Jianghua,Zhang Juan,Peng Zheng

Publisher

Elsevier BV

Reference39 articles.

1. Sensory evaluation of Wuyi Rock Tea by quantitative descriptive analysis;Chen;Journal of Chinese Institute of Food Science and Technology,2013

2. Research progress in quality being of Wuyi rock tea in different areas;Chen;Journal of Food Safety and Quality,2016

3. Investigating volatile compounds’ contributions to the stale odour of green tea;Dai;International Journal of Food Science and Technology,2020

4. Characterization and selection of endophytic actinobacteria for growth and disease management of Tea (Camellia sinensis L.);Hazarika;Frontiers in Plant Science,2022

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