Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing-Reference-Cited by-全球学者库

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Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing

Published:2024-03 Issue: Volume:437 Page:137860
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yongcheng,Yan Kangni,Peng Qunhua,Feng Shan,Zhao Zhangfeng^ORCID,Chen Long,Ye Lin,Fu Jianyu^ORCID,Lv Haipeng,Mu Dan,Dong Chunwang,Lin Zhi,Wu Yan,Shi Jiang^ORCID

Funder

National Natural Science Foundation of China

Science and Technology Program of Zhejiang Province

Chinese Academy of Agricultural Sciences

Science and Technology Department of Zhejiang Province

Earmarked Fund for China Agriculture Research System

Key Technologies Research and Development Program

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Source to sink: Regulation of carotenoid biosynthesis in plants;Cazzonelli;Trends in Plant Science,2010

2. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides;Chen;Food Chemistry,2023

3. Black tea aroma formation during the fermentation period;Chen;Food Chemistry,2022

4. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process;Chen;Food Research International,2020

5. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach;Dai;Food Research International,2017

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