Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons

The present study was aimed to elucidate the flavor formation mechanism of Changqing tea. High-performance liquid chromatography (HPLC) analysis showed that the total catechins of Changqing tea was 65–160 mg/g, with 16–34 mg/g non-galloyated catechins and 49–126 mg/g galloylated catechins. Tea polyp...

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Detalles Bibliográficos
Autores principales: Ma, Qingping, Qin, Mengyao, Song, Laichao, Sun, Haiwei, Zhang, Hong, Wu, Huanhuan, Ren, Zhihong, Liu, Hui, Duan, Gang, Wang, Yu, Ding, Zhaotang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368528/
https://www.ncbi.nlm.nih.gov/pubmed/35954056
http://dx.doi.org/10.3390/foods11152289

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368528/
https://www.ncbi.nlm.nih.gov/pubmed/35954056
http://dx.doi.org/10.3390/foods11152289

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