The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing-Reference-Cited by-同舟云学术

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The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing

Published:2020-07-13 Issue:12 Volume:55 Page:3604-3612
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Huang Xujian¹,Cao Hongli¹,Guo Yaling¹,Liu Jianghong¹,Sun Yun¹,Liu Shengrui²,Lin Jinke³,Wei Shu²,Wu Liangyu¹^ORCID

Affiliation:

1. College of Horticulture Fujian Agriculture and Forestry University 15 Shangxiadian Road Fuzhou Fujian350002China

2. State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang Ave West Hefei Anhui230036China

3. College of Anxi Tea Fujian Agriculture and Forestry University Cannei Village Quanzhou Fujian362000China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14694

Reference30 articles.

1. Class III peroxidases in plant defence reactions

2. Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

3. A Novel Integrated Method for Large-Scale Detection, Identification, and Quantification of Widely Targeted Metabolites: Application in the Study of Rice Metabolomics

4. Metabolic regulation of asparagine synthetase gene expression in maize (Zea mays L.) root tips

5. BIOCHEMISTRY OF TEA FERMENTATION: CONVERSION OF AMINO ACIDS TO BLACK TEA AROMA CONSTITUENTS

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4. Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea;Plants;2024-04-30

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