Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability
Author:
Affiliation:
1. State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
Funder
Ministry of Science and Technology of the People's Republic of China
Anhui Agriculture University
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University
Anhui Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07737
Reference48 articles.
1. Reaction of the Black Tea Pigment Theaflavin during Enzymatic Oxidation of Tea Catechins
2. Tea and human health: biomedical functions of tea active components and current issues
3. Chemistry and health beneficial effects of oolong tea and theasinensins
4. A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control
5. Research progress on theaflavins: efficacy, formation, and preparation
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