Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments

Zeng, L., Fu, Y.-Q., Gao, Y. et al. (6 more authors) (2024) Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments. Food Chemistry, 450. 139373. ISSN 0308-8146

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Item Type: Article
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© 2024 Elsevier Ltd. This is an author produced version of an article published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/.

Keywords: Longjing tea, Cultivar, Processing, Taste, Widely targeted metabolomics
Dates:
  • Published: 18 August 2024
  • Published (online): 15 April 2024
  • Accepted: 13 April 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 May 2024 10:08
Last Modified: 21 May 2024 10:08
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodchem.2024.139373
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Filename: FOODCHEM-D-24-01199-Manuscript-cleaned.pdf

Licence: CC-BY-NC-ND 4.0

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