QR код

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...

Повний опис

Збережено в:
Автори: Bernard Ntezimana, Wenluan Xu, Yuchuan Li, Jingtao Zhou, Sujan Pathak, Yuqiong Chen, Zhi Yu, De Zhang, Dejiang Ni
Формат: Artigo
Мова:Inglês
Опубліковано: MDPI AG 2024-12-01
Серія:Foods
Предмети:
black tea
withering
transcriptome
metabolomics
volatile compounds
non-volatile compounds
Онлайн доступ:https://www.mdpi.com/2304-8158/13/23/3977
Теги: Додати тег
Немає тегів, Будьте першим, хто поставить тег для цього запису!

Схожі ресурси