Metabolomics in quality formation and characterisation of tea products: a review-Reference-Cited by-同舟云学术

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Metabolomics in quality formation and characterisation of tea products: a review

Published:2022-04-29 Issue:7 Volume:57 Page:4001-4014
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Cai Hongli¹^ORCID,Zhong Zhuoheng¹,Li Zhanming²,Zhang Xiaojing³,Fu Hongwei¹,Yang Bingxian¹,Zhang Lin¹

Affiliation:

1. College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China

2. School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212004 China

3. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15767

Reference87 articles.

1. Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation

2. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

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1. Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea;Food Chemistry;2024-11

2. Insights into the Metabolite Profiles of Two Camellia (Theaceae) Species in Yunnan Province through Metabolomic and Transcriptomic Analysis;Biomolecules;2024-09-03

3. Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis;Food Chemistry: X;2024-06

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

5. Correlation and Pathway Analysis of the Carbon, Nitrogen, and Phosphorus in Soil-Microorganism-Plant with Main Quality Components of Tea (<i>Camellia sinensis</i>);Phyton;2024

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