Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis
Yu‐Chuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Ran Wei, Yuqiong Chen, Dejiang Ni
Topics & Concepts
Food scienceBlack teaTastePolyphenol oxidaseChemistryPhenylalanineTryptophanAmino acidFermentationCatechinTranscriptomePolyphenolBiochemistryPeroxidaseEnzymeGene expressionGeneAntioxidantTea Polyphenols and EffectsFood Quality and Safety StudiesGABA and Rice Research