Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

出版年份 2018 全文链接

标题

作者

关键词

Tea flavor, Withering, Transcriptome, Catechins, Volatils, Amino acids, Camellia sinensis

出版物

Volume 272, Issue -, Pages 313-322

出版商

Elsevier BV

发表日期

2018-08-04

DOI

10.1016/j.foodchem.2018.08.013

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