A comprehensive study of the physiology and chemistry of tea withering based on untargeted metabolomic, transcriptomic, and biochemical analyses.

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作者： Yan,Li ^[1] ; Yao,Chen ^[1] ; Xinlong,Dai ^[2] ; Ke,Pan ^[1] ; Xiaozeng,Mi ^[1] ; Dahe,Qiao ^[1] ; Juan,Chen ^[1] ; Zhengwu,Chen ^[3] ; Qiang,Shen ^[4] ; Xiaoqin,Zhang ^[5]

作者单位： Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China. ^[1] College of Tea Science, Guizhou University, Guiyang 550025, Guizhou, China. ^[2] Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China. Electronic address: zwchentea@163.com. ^[3] Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China. Electronic address: shenqiang_gzu@163.com. ^[4] Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China. Electronic address: bandnab@163.com. ^[5]

关键词 Biochemical analysis Metabolomics Tea flavor Transcriptomics Withering

主题词山茶(Camellia sinensis);代谢组学(Metabolomics);茶(Tea);味觉(Taste);植物叶(Plant Leaves);植物蛋白质类(Plant Proteins);儿茶素(Catechin)

DOI 10.1016/j.foodchem.2024.141713

PMID 39467504

发布时间 2024-11-27

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