Cultivar-dependent variation in metabolomic profiles and sensory characteristics of Zhuyeqing green tea (Camellia sinensis)
Authors:
- Chen LiuCLChen Liu
- Mengyi RenMRMengyi Ren
- Meiyi NingMNMeiyi Ning
- Yihong LiaoYLYihong Liao
- Xiao DuXDXiao Du
- Li QinLQLi Qin
- Wei ChenWCWei Chen
- Xiangyun LiuXLXiangyun Liu
- Aimin WuAWAimin Wu
- Dejian FengDFDejian Feng
- Daiwen ChenDCDaiwen Chen
- Liqiang TanLTLiqiang Tan
- 11 June 2025
- journal article
- Published by Elsevier in Food Bioscience
- Vol. 71
Abstract
No abstract availableFunding Information
- Sichuan Agricultural University (2024ZYTS019)
This publication has 3 references indexed in Scilit:
- Enhancing the flavor profile of strong-flavored green tea from Sichuan: Evaluation and optimization studyLWT, 2024
- Development of a widely targeted volatilomics method for profiling volatilomes in plantsMolecular Plant, 2022
- Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and functionCritical Reviews in Food Science and Nutrition, 2019