Differences in the analysis of the quality indexes and characteristic amino acids of the different grades of Wuyi Shuixian (Camellia sinensis) tea
Author:
Affiliation:
1. Wuyi University, China
2. Fujian Agriculture and Forestry University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101348&tlng=en
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3. Analysis of the chemical component on quality of Rougui tea in different rock areas;Chen H. K.;Shipin Anquan Zhiliang Jiance Xuebao,2015
4. Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis);Chen H.;Food Chemistry,2008
5. GB/T 8313-2008: determination of total polyphenols and catechins content in tea,2008
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1. Effect of different degrees of withering on gene expression and metabolite content of Wuyi rock tea leaves;LWT;2023-11
2. Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics;Frontiers in Plant Science;2023-09-14
3. Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes;Heliyon;2023-08
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