Effects of turning over intensity on fatty acid metabolites in postharvest leaves of Tieguanyin oolong tea (Camellia sinensis)

Fatty acid derived volatiles (FADVs) are major contributors to the aroma quality of oolong tea (Camellia sinensis). Most of the processing time for oolong tea is taken up by turning over treatments, but the full profile of fatty acid metabolic changes during this process remains unclear. In this stu...

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Detalles Bibliográficos
Autores principales: Ni, Zixin, Wu, Qingyang, Zhou, Ziwei, Yang, Yun, Hu, Qingcai, Deng, Huili, Zheng, Yucheng, Bi, Wanjun, Liu, Zhenzhang, Sun, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2022
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9202550/
https://www.ncbi.nlm.nih.gov/pubmed/35722255
http://dx.doi.org/10.7717/peerj.13453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9202550/
https://www.ncbi.nlm.nih.gov/pubmed/35722255
http://dx.doi.org/10.7717/peerj.13453

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