Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process
In the postharvest processing of tea leaves, withering is the first indispensable manufacturing process which produces the mellow, umami and sweet taste of white tea. In this study, we aimed to determine the dynamic changes of the main metabolites and clarify the key differentially expressed genes (...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-03-01
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| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311921637851 |