Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics DOI

Yali Shi,

Yin Zhu, Wanjun Ma

et al.

Food Chemistry, Journal Year: 2022, Volume and Issue: 394, P. 133501 - 133501

Published: June 17, 2022

Language: Английский

Effect of baking on the flavor stability of green tea beverages DOI Creative Commons
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Published: June 7, 2020

Language: Английский

Citations

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The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea DOI
Yue Xiao, Maoyun Li, Ya Liu

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Published: April 20, 2021

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Evaluating taste-related attributes of black tea by micro-NIRS DOI
Yujie Wang,

Tie-Han Li,

Luqing Li

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Published: June 6, 2020

Language: Английский

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Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea DOI
Shuai Hu,

Chang He,

Yu‐Chuan Li

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Food Research International, Journal Year: 2021, Volume and Issue: 147, P. 110472 - 110472

Published: May 31, 2021

Language: Английский

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67
Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics DOI

Yali Shi,

Yin Zhu, Wanjun Ma

et al.

Food Chemistry, Journal Year: 2022, Volume and Issue: 394, P. 133501 - 133501

Published: June 17, 2022

Language: Английский

Citations

56