Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics
Yulong Ye, Yiyun Gong, Ping Huang, Fan Luo, Ren‐You Gan, Chunyan Fang
Topics & Concepts
CultivarPhenylpropanoidPolyphenolAmino acidMetabolomicsGlycosideFlavonoidFlavourChemistryCamellia sinensisBiochemistryPeroxidaseFood scienceEnzymeBiologyBotanyBiosynthesisAntioxidantChromatographyTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities