Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes

This study fristly investigated the taste quality formation and leaf conducting tissue changes in six types of Chinese tea (green, black, oolong, yellow, white, and dark) made from Mingke No.1 variety. Non-targeted metabolomics showed the vital manufacturing processes (green tea-de-enzyming, black t...

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Detalles Bibliográficos
Autores principales: Li, Yuchuan, Yu, Songhui, Yang, Shuya, Ni, Dejiang, Jiang, Xinfeng, Zhang, De, Zhou, Jirong, Li, Chunlei, Yu, Zhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314197/
https://www.ncbi.nlm.nih.gov/pubmed/37397192
http://dx.doi.org/10.1016/j.fochx.2023.100731

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314197/
https://www.ncbi.nlm.nih.gov/pubmed/37397192
http://dx.doi.org/10.1016/j.fochx.2023.100731

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