Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process-Reference-Cited by-同舟云学术

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Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process

Published:2024-10 Issue: Volume:23 Page:101729
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Qiuming,Hu Qingcai,Ou Xiaoxi,He Jihang,Yu Xinru,Hao Yunzhi,Zheng Yucheng,Sun Yun

Funder

Science and Technology Planning Project of Fuzhou

Technological Innovation Projects in Major Areas of Southwest Hospital

Marathon

MOFET Institute

Scientific Research Foundation of Graduate School of Fujian Agriculture and Forestry University

Science and Technology Projects of Fujian Province

Key Industry Innovation Chain of Shaanxi

Publisher

Elsevier BV

Reference38 articles.

1. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting;Cao;Food Chemistry: X,2021

2. Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design;Cao;npj Science of Food,2022

3. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture;Chen;Food Research International,2020

4. A novel integrated method for large-scale detection, identification, and quantification of widely targeted metabolites: Application in the study of Rice metabolomics;Chen;Molecular Plant,2013

5. A review of withering in the processing of black tea;Deb;Journal of Biosystems Engineering,2016

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