Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea-Reference-Cited by-同舟云学术

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Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple‐leaf tea

Published:2021-12-30 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chen Xuejin¹²,Wang Pengjie¹,Wei Mingxiu¹,Lin Xinying¹,Gu Mengya¹,Fang Wanping²^ORCID,Zheng Yucheng¹,Zhao Feng³,Jin Shan¹^ORCID,Ye Naixing¹^ORCID

Affiliation:

1. College of Horticulture Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province Fuzhou China

2. College of Horticulture Nanjing Agricultural University Nanjing China

3. School of Pharmacy Fujian University of Traditional Chinese Medicine Fuzhou China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11721

Reference45 articles.

1. Lipidomics: a new window to biomedical frontiers

2. Using lipidomics for expanding the knowledge on lipid metabolism in plants

3. Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

4. Lipidomics in food science

5. The effects of green tea on lipid metabolism and its potential applications for obesity and related metabolic disorders - An existing update

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