Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
Yuming Wei, Xuchao Yin, Mengjie Zhao, Jixin Zhang, Tiehan Li, Yiyi Zhang, Yujie Wang, Jingming Ning
Topics & Concepts
SweetnessChemistryGallic acidFood scienceGlycosideMetabolomicsTastePolyphenolCatechinHydrolysisBiochemistryChromatographyAntioxidantOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies