Functional annotation of putative QTL associated with black tea quality and drought tolerance traits-Reference-Cited by-同舟云学术

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Functional annotation of putative QTL associated with black tea quality and drought tolerance traits

Published:2019-02-06 Issue:1 Volume:9 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Koech Robert. K.,Malebe Pelly M.,Nyarukowa Christopher,Mose Richard,Kamunya Samson M.,Joubert Fourie,Apostolides Zeno

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-018-37688-z.pdf

Reference59 articles.

1. Xia, E. H. et al. The tea tree genome provides insights into tea flavor and independent evolution of caffeine biosynthesis. Mol. Plant. 10, 866–877 (2017).

2. Preedy, V.R. Tea in health and disease prevention, (Academic Press, 2012).

3. Wang, K. et al. Comparison of phenolic compounds and taste of Chinese black tea. Food Sci. Technol. Res. 20, 639–646 (2014).

4. Scharbert, S. & Hofmann, T. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. J. Agric. Food Chem. 53, 5377–5384 (2005).

5. Rossetti, D., Bongaerts, J., Wantling, E., Stokes, J. & Williamson, A.-M. Astringency of tea catechins: more than an oral lubrication tactile percept. Food Hydrocoll. 23, 1984–1992 (2009).

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