Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong(Harbin Institute of Technology), Xiaohui Liu(Hebei Medical University), Mengjiao Hao(Guangdong Academy of Agricultural Sciences), Ruohong Chen(Central South University), Shili Sun(University of Washington), Qiuhua Li(The University of Texas at San Antonio Health Science Center), Baijuan Wang(Yunnan Agricultural University), Yonghui Li(Yunnan Agricultural University), Qian Li(Central South University), Xingfei Lai(Guangdong Academy of Agricultural Sciences), Zhenbiao Zhang(Guangdong Academy of Agricultural Sciences), Lingli Sun(China Academy of Space Technology)
Cited by 55
Related Papers
Heavy Metal Bioaccumulation in Rice from a High Geological Background Area in Guizhou Province, China
|International Journal of Environmental Research and Public Health|2018|105
Paracrine Action of Mesenchymal Stem Cells Revealed by Single Cell Gene Profiling in Infarcted Murine Hearts
|PLoS ONE|2015|93
Aged Oolong Tea Reduces High-Fat Diet-Induced Fat Accumulation and Dyslipidemia by Regulating the AMPK/ACC Signaling Pathway
|Nutrients|2018|86