Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis

Published 2019 View Full Article

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Title
Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis
Authors
Keywords
Non-volatile component, Enzymatic-catalyzed process, Proteome, Metabolome, Oolong tea
Journal
FOOD CHEMISTRY
Volume 310, Issue -, Pages 125941
Publisher
Elsevier BV
Online
2019-12-04
DOI
10.1016/j.foodchem.2019.125941

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