Chemical composition changes and quality development of a new Green‐Making technology in semi‐fermented tea processing-Reference-Cited by-同舟云学术

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Chemical composition changes and quality development of a new Green‐Making technology in semi‐fermented tea processing

Published:2021-12-07 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zeng Wen¹,Cheng Chen¹,Xie Manwei¹,Zhou Mengzhen²,Mo Xiaoli¹,Huang Yahui¹³^ORCID

Affiliation:

1. Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China

2. Meizhou Academy of Agricultural Sciences Meizhou P. R. China

3. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou P. R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16156

Reference33 articles.

1. Discrimination of Green, Oolong, and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds

2. Design of automatic control system for continuous green‐making of Oolong tea;Chen X. Z.;Fujian Agricultural Machinery,2015

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

4. Chemical Profiling and Gene Expression Profiling during the Manufacturing Process of Taiwan Oolong Tea “Oriental Beauty”

5. Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste

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. A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing;Foods;2024-05-30

2. An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production;Food Chemistry: X;2023-12

3. Effects of thermal processing on transformation of polyphenols and flavor quality;Current Opinion in Food Science;2023-06

4. Optimization Design of Filament Wound Composite Pressure Vessel Based on OpenSees;Applied Sciences;2023-04-13

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