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The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea

Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromat...

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Detalles Bibliográficos
Autores principales:	Zhou, Ziwei, Wu, Qingyang, Rao, Hongting, Cai, Liewei, Zheng, Shizhong, Sun, Yun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385818/ https://www.ncbi.nlm.nih.gov/pubmed/37512575 http://dx.doi.org/10.3390/metabo13070868

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