Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis

Liangyu Wu; Xujian Huang; Shengrui Liu; Jianghong Liu; Yuqiong Guo; Yun Sun; Jinke Lin; Yaling Guo; Shu Wei

doi:10.1016/j.foodchem.2019.125941

Understanding the formation mechanism of oolong tea characteristic non-volatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis

Liangyu Wu(Fujian Agriculture and Forestry University), Xujian Huang(Fujian Agriculture and Forestry University), Shengrui Liu(Anhui Agricultural University), Jianghong Liu(Fujian Agriculture and Forestry University), Yuqiong Guo(Fujian Agriculture and Forestry University), Yun Sun(Fujian Agriculture and Forestry University), Jinke Lin(Fujian Agriculture and Forestry University), Yaling Guo(Fujian Agriculture and Forestry University), Shu Wei(Anhui Agricultural University)

Food Chemistry

December 3, 2019

10.1016/j.foodchem.2019.125941

Cited by 104

Abstract

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