Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea
Abstract The dynamic changes of metabolites and their regulatory mechanisms during black tea processing are not yet fully clear. In this study, flavonoid glycosides, tea pigments, VTs, and FADVs were primarily influenced. The content of these components continuously increased during processing, reac...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00488-7 |
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