Variations in oolong tea key characteristic floral aroma compound contents among tea (Camellia sinensis) germplasms exposed to postharvest stress-Reference-Cited by-同舟云学术

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Variations in oolong tea key characteristic floral aroma compound contents among tea (Camellia sinensis) germplasms exposed to postharvest stress

Published:2023-03 Issue: Volume:197 Page:112201
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Wu Shuhua,Gu Dachuan,Chen Yuzhen,Wang Feng,Qian Jiajia,Zeng Lanting,Tang Jinchi,Yan Ying,Chen Changsong,Li Jianlong

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference31 articles.

1. Discrimination of green, oolong, and black teas by GC-MS analysis of characteristic volatile flavor compounds;Baldermann;Am. J. Anal. Chem.,2014

2. Information integration and communication in plant growth regulation;Chaiwanon;Cell,2016

3. Suitability of tea varieties and tea quality;Chen;Fujian Tea,2008

4. Structural and functional organization of the MYC transcriptional factors in Camellia sinensis;Chen;Planta,2021

5. Transcriptome-wide identification and expression profile analysis of the bHLH family genes in Camellia sinensis;Cui;Funct. Integr. Genom.,2018

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. Tea green leafhopper infestations affect tea plant growth by altering the synthesis of brassinolide;Plant, Cell & Environment;2024-05-23

2. Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea;Foods;2023-12-21

3. Dynamic change of the carotenoid metabolic pathway profile during oolong tea processing with supplementary LED light;Food Research International;2023-07

4. Characteristic volatile components and transcriptional regulation of seven major tea cultivars (<i>Camellia sinensis</i>) in China;Beverage Plant Research;2023

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