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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome

Yu Wang1, Peng-Cheng Zheng2, Pan-Pan Liu2

  • 1Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China.

Food Chemistry
|October 13, 2018
PubMed

Keywords:
Amino acidsCamellia sinensisCatechinsTea flavorTranscriptomeVolatilsWithering

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