Concepedia

Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics

Huiting Wu, Caiyan Sheng, Mingxia Lu, Ke Han, Tiehan Li, Yuming Wei, Shanshan Shen, Xuchao Yin, Chengye Lu, Yujie Wang,

Food Bioscience · 2024 · 24 citations · 31 references

DOI

Concepts

References

31

Tea aroma formation

Chi‐Tang Ho, Xin Zheng, Shiming Li · Food Science and Human Wellness · 2015 · 873 citations · Full text

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Recent studies of the volatile compounds in tea

Ziyin Yang, Susanne Baldermann, Naoharu Watanabe · Food Research International · 2013 · 662 citations

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Plant Terpenoids: Biosynthesis and Ecological Functions

Ai‐Xia Cheng, Yonggen Lou, Ying‐Bo Mao et al. · Journal of Integrative Plant Biology · 2007 · 494 citations · Full text

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Tea aroma formation from six model manufacturing processes

Zhihui Feng, Yifan Li, Ming Li et al. · Food Chemistry · 2019 · 418 citations

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Black tea aroma formation during the fermentation period

Qincao Chen, Yin Zhu, Yafang Liu et al. · Food Chemistry · 2021 · 205 citations

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