The identification and evaluation of two different color variations of tea-Reference-Cited by-同舟云学术

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The identification and evaluation of two different color variations of tea

Published:2016-08-18 Issue:15 Volume:96 Page:4951-4961
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Li Yuchen¹²,Chen Changsong³,Li Yusheng⁴,Ding Zhaotang¹²,Shen Jiazhi¹²,Wang Yu¹²,Zhao Lei¹²,Xu Meng⁵

Affiliation:

1. Tea Research Institute; Qingdao Agricultural University; Qingdao 266109 China

2. Qingdao Key Laboratory of Genetic Improvement and Breeding in Horticultural Plant; Qingdao 266109 China

3. Tea Research Institute; Fujian Academy of Agricultural Sciences; Fujian Province 355015 China

4. Fruit and Tea Technology Extension Station; Jinan 250013 China

5. College of Landscape Architecture and Forestry; Qingdao Agricultural University; Qingdao 266109 China

Funder

Qingdao City

Shandong Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7897/fullpdf

Reference53 articles.

1. Proteomic analysis of young leaves at three developmental stages in an albino tea cultivar;Li;Proteome Sci,2011

2. The aroma, taste, color and bioactive constituents of tea;Chaturvedula;J Med Plant Res,2011

3. Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository;Chen;Plant Foods Hum Nutr,2005

4. Comparative studies on the physicochemical and antioxidant properties of different tea extracts;Chen;J Food Sci Technol,2012

5. Germplasm appraisal of western Himalayan tea: a breeding strategy for yield and quality improvement;Singh;Genet Resour Crop Evol,2013

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1. Association analysis of BSA-seq, BSR-seq, and RNA-seq reveals key genes involved in purple leaf formation in a tea population (Camellia sinensis);Horticulture Research;2024-07-10

2. Influence of shading intensity on chlorophyll, carotenoid and metabolites biosynthesis to improve the quality of green tea: A review;Energy Nexus;2023-12

3. Knock out of amino acid transporter gene OsLHT1 accelerates leaf senescence and enhances resistance to rice blast fungus;Journal of Experimental Botany;2023-04-03

4. Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China;Foods;2023-03-18

5. Glycine-Induced Phosphorylation Plays a Pivotal Role in Energy Metabolism in Roots and Amino Acid Metabolism in Leaves of Tea Plant;Foods;2023-01-10

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