Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea

Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea using metabolomic and transcriptomic approaches, res...

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Detalhes bibliográficos

Principais autores:	Bernard Ntezimana, Wenluan Xu, Yuchuan Li, Jingtao Zhou, Sujan Pathak, Yuqiong Chen, Zhi Yu, De Zhang, Dejiang Ni
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-12-01
Colecção:	Foods
Assuntos:	black tea withering transcriptome metabolomics volatile compounds non-volatile compounds
Acesso em linha:	https://www.mdpi.com/2304-8158/13/23/3977
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