The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
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Author:
Li R; Luo W; Liu Y; Chen C; Chen S; Yang J; Wu P;
Publish_to:
Curr Res Food Sci
Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea
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Author:
Dahe Qiao, Junyan Zhu, Xiaozeng Mi, Hui Xie, Mingtao Shu, Minyi Chen, Rui Li, Shengrui Liu, Chaoling Wei
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LWT-FOOD SCIENCE AND TECHNOLOGY
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
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Author:
Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, Jingke Ma, Yu Ke, Kequn Wang, Zhibin Liu, Li Ni, Chih-Cheng Lin, Yin Zhang, Yuan Liu
Publish_to:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Gibberellin Increases the Bud Yield and Theanine Accumulation in Camellia sinensis (L.) Kuntze
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Author:
Wei Li, Fen Xiang, Yi Su, Zhoufei Luo, Weigui Luo, Lingyun Zhou, Hongyan Liu, Langtao Xiao
Effects of yellowing and drying treatment temperatures on the taste of autumn green tea
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Author:
Hongyu Luo, Yi Wang, Rui Chang, Shanmin Chen, Linying Yuan, Yueyun Liu, Juan Yang, Ying Zhang, Jie Wang, Yingfu Zhong
Publish_to:
DRYING TECHNOLOGY