Dynamics of ADH and related genes responsible for the transformation of C(6)‐aldehydes to C(6)‐alcohols during the postharvest process of oolong tea

Aroma is an important index of tea quality. The volatile C(6)‐compounds formed from linoleic and linolenic acids in tea leaf lipids are essential components of tea. C(6)‐compounds are formed and transformed during the postharvest process of tea leaves. However, the metabolic flux of these C(6)‐compo...

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Detalles Bibliográficos
Autores principales: Zhou, Zi‐Wei, Wu, Qing‐Yang, Yao, Zhi‐Ling, Deng, Hui‐Li, Liu, Bin‐Bin, Yue, Chuan, Deng, Ting‐Ting, Lai, Zhong‐Xiong, Sun, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977495/
https://www.ncbi.nlm.nih.gov/pubmed/31993137
http://dx.doi.org/10.1002/fsn3.1272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977495/
https://www.ncbi.nlm.nih.gov/pubmed/31993137
http://dx.doi.org/10.1002/fsn3.1272

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