The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves.

Wang, Yahui; Li, Chenxue; Lin, Jiaqi; Sun, Yun; Wei, Shu; Wu, Liangyu

Wang, Yahui; Li, Chenxue; Lin, Jiaqi; Sun, Yun; Wei, Shu; Wu, Liangyu.

Afiliação

Wang Y; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Li C; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Lin J; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Sun Y; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Wei S; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Wu L; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Foods ; 11(22)2022 Nov 11.

Article em En | MEDLINE | ID: mdl-36429193

Palavras-chave

flavor compounds; metabolomics; oolong tea; proteomics; withering

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article

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