LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea-Reference-Cited by-同舟云学术

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LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea

Published:2024-09 Issue: Volume:191 Page:114740
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Xuyang,Zhou Feng^ORCID,Wen Mingchun^ORCID,Jiang Shan,Long Piaopiao,Ke Jia-Ping,Han Zisheng^ORCID,Zhu Mengting,Zhou Yu^ORCID,Zhang Liang^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

2. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing;Chen;Food Chemistry,2020

3. Identification of PAL genes related to anthocyanin synthesis in tea plants and its correlation with anthocyanin content;Chen;Horticultural Plant Journal,2022

4. The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (−)-epigallocatechin gallate under enzymatic oxidation;Cui;Food Chemistry,2023

5. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach;Dai;Food Research International,2017

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