Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity

Published 2020 View Full Article

Authors

Keywords

UHPLC-Q-TOF/MS, Low-temperature withering, Nonvolatile metabolism, Green tea, Taste quality

Journal

FOOD CHEMISTRY

Volume 327, Issue -, Pages 126992

Publisher

Elsevier BV

Online

2020-05-06

DOI

10.1016/j.foodchem.2020.126992

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