Rolling forms the diversities of small molecular nonvolatile metabolite profile and consequently shapes the bacterial community structure for Keemun black tea-Reference-Cited by-同舟云学术

Rolling forms the diversities of small molecular nonvolatile metabolite profile and consequently shapes the bacterial community structure for Keemun black tea

Published:2024-04 Issue: Volume:181 Page:114094
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ren Zhi-Wei,Pan Hong-Jing,Hu Cheng,Le Miao-Miao,Long Yan-Hua,Xu Qian,Xie Zhong-Wen,Ling Tie-Jun

Funder

National Natural Science Foundation of China

State Key Laboratory of Tea Plant Biology and Utilization

Publisher

Elsevier BV

Reference37 articles.

1. Effects of (–)-epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves;Bajaj;Agricultural and Biological Chemistry,1987

2. A cross-platform toolkit for mass spectrometry and proteomics;Chambers;Nature Biotechnology,2012

3. Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites;Chen;Food Research International,2021

4. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process;Chen;Foods,2020

5. Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India;Deka;RSC Advances,2021

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing;Food Chemistry;2025-01

2. Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention;Food Chemistry: X;2024-10