Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-vo...

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Detalles Bibliográficos
Autores principales: Gui, Anhui, Gao, Shiwei, Zheng, Pengcheng, Feng, Zhihui, Liu, Panpan, Ye, Fei, Wang, Shengpeng, Xue, Jinjin, Xiang, Jun, Ni, Dejiang, Yin, Junfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094149/
https://www.ncbi.nlm.nih.gov/pubmed/37048372
http://dx.doi.org/10.3390/foods12071551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094149/
https://www.ncbi.nlm.nih.gov/pubmed/37048372
http://dx.doi.org/10.3390/foods12071551

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