Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing-Reference-Cited by-同舟云学术

Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing

Published:2023-12 Issue: Volume:174 Page:113615
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Huang Yingyi,Liu Huahong,Zhang Xiaohua,Wu Yuxin,Liu Zhusheng,Pang Yuelan,Liu Renjun,Yang Chun,Nie Jinfang^ORCID

Funder

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Characteristic fungi observed in the fermentation process for Puer tea;Abe;Food Microbiology,2008

2. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum;An;Food Research International,2021

3. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

4. 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

5. Liupao tea extract alleviates diabetes mellitus and modulates gut microbiota in rats induced by streptozotocin and high-fat, high-sugar diet;Ding;Biomedicine & Pharmacotherapy,2019

Cited by 4 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. Rapid identification of the aging time of Liupao tea using AI-multimodal fusion sensing technology combined with analysis of tea polysaccharide conjugates;International Journal of Biological Macromolecules;2024-10

2. Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose;Food Research International;2024-06

3. Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing;Food Chemistry: X;2024-06

4. Metabolic and Quality Analysis of the Effects of Storage on Three Hakka Stir-Fried Green Tea Varieties;2024