Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Mingjin Li, Hao Xu, Hongyu Chen, Fengjiao Ding, Qinji Li, Ziqiong Liu, Feiquan Wang, Xiaoli Jia, Yang Wu, Yun Sun, Shan Jin
Format: Article
Language:English
Published: Nature Portfolio 2025-07-01
Series:npj Science of Food
Online Access:https://doi.org/10.1038/s41538-025-00488-7
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items