The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea
Liangyu Wu, Ya‐Hui Wang, Suhui Liu, Yun Sun, Chenxue Li, Jinke Lin, Shu Wei
Topics & Concepts
PhenylpropanoidFlavorChemistryEnzymeFlavonoidBiosynthesisPhenylalanineFood scienceMetabolic pathwayBiochemistryMetabolomicsFlavonoid biosynthesisMetabolismAmino acidChromatographyAntioxidantGene expressionTranscriptomeGeneTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities