Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics (Q36894818)

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scientific article published on 10 May 2016

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English	Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics	scientific article published on 10 May 2016

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scholarly article

1 reference

Europe PubMed Central

PMC publication ID

16 August 2017

Fig2-The-shapes-and-tea-soup-color-of-different-types-of-tea.jpg
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Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics (English)

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Europe PubMed Central

PMC publication ID

16 August 2017

author name string

Chen Wang

1

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Europe PubMed Central

PMC publication ID

16 August 2017

Shidong Lv

2

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Europe PubMed Central

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16 August 2017

Yuanshuang Wu

3

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Europe PubMed Central

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16 August 2017

Xuemei Gao

4

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Europe PubMed Central

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16 August 2017

Jiangbing Li

5

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Europe PubMed Central

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16 August 2017

Wenrui Zhang

6

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16 August 2017

Qingxiong Meng

7

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16 August 2017

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publication date

10 May 2016

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16 August 2017

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Europe PubMed Central

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16 August 2017

5

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Europe PubMed Central

PMC publication ID

16 August 2017

576

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Europe PubMed Central

PMC publication ID

16 August 2017

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Creative Commons Attribution 4.0 International

10 May 2016

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April 2022 Public Data File from Crossref

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Signal transduction pathways: targets for green and black tea polyphenols.

1 reference

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Jasmonic acid distribution and action in plants: regulation during development and response to biotic and abiotic stress

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Differentiation of tea (Camellia sinensis) varieties and their geographical origin according to their metal content.

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Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea.

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1 reference

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Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.

1 reference

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1 reference

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Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion

1 reference

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Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process

1 reference

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Quality control and original discrimination of Ganoderma lucidum based on high-performance liquid chromatographic fingerprints and combined chemometrics methods

1 reference

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Changes in volatile compounds upon aging and drying in oolong tea production

1 reference

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12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Metabolite profiling of jaboticaba (Myrciaria cauliflora) and other dark-colored fruit juices

1 reference

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based on heuristic

inferred from PubMed ID database lookup

Antioxidant and metabolite profiling of North American and neotropical blueberries using LC-TOF-MS and multivariate analyses

1 reference

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based on heuristic

inferred from PubMed ID database lookup

Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita)

1 reference

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12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1186/S40064-016-2229-Y

1 reference

Europe PubMed Central

PMC publication ID

16 August 2017

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24 November 2022

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PMC publication ID

1 reference

Europe PubMed Central

PMC publication ID

16 August 2017

PubMed publication ID

1 reference

Europe PubMed Central

PMC publication ID

16 August 2017

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