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The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea.
Wu, Liangyu; Wang, Yahui; Liu, Suhui; Sun, Yun; Li, Chenxue; Lin, Jinke; Wei, Shu.
Affiliation
  • Wu L; College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China.
  • Wang Y; College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China.
  • Liu S; Tea Industry Development Center of Zhangping City, 78 Chishan Road, Zhangping 364400, Fujian, PR China.
  • Sun Y; College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China.
  • Li C; College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China.
  • Lin J; College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian 350002, PR China. Electronic address: ljk213@163.com.
  • Wei S; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China. Electronic address: chsh1965@163.com.
Food Chem ; 391: 133192, 2022 Oct 15.
Article in En | MEDLINE | ID: mdl-35597038
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Camellia sinensis / Volatile Organic Compounds Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2022 Type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Camellia sinensis / Volatile Organic Compounds Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2022 Type: Article