The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study
Author:
Funder
Fujian Agriculture and Forestry University
Publisher
Elsevier BV
Reference39 articles.
1. Characterization of aroma differences on three drying treatments in rucheng baimao (Camellia pubescens) white tea;Chen;LWT,2023
2. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing;Chen;Food Chemistry,2020
3. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019
4. Metabolite profiling of 14 Wuyi rock tea Cultivars using UPLC-QTOF MS and UPLC-QqQ MS combined with chemometrics;Chen;Molecules,2018
5. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture;Chen;Food Research International,2020
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