1Effects of Shaking and Withering Processes on the Aroma Qualities of Black Tea

作者： Lin, Jiazheng; Tu, Zheng; Zhu, Hongkai; Wang, Yuwan; Yang, Yunfei; Lv, Haowei; Zhu, Yan; Ye, Yang; Chen, Lin; Yu, Liaoyuan; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China; Zhejiang Univ, Dept Tea Sci, Hangzhou 310058, Peoples R China; Agr Technol Extens Ctr Zhejiang Prov, Hangzhou 310020, Peoples R China;

来源：HORTICULTURAE

关键词： floral-fruity aroma; black tea; volatile components; shaking; withering

年份：2022

2Effect of the Presence of Stem on Quality of Oolong Tea

作者： Lin, Jiazheng; Wang, Yuwan; Yang, Yunfei; Tu, Zheng; Ye, Yang; Chen, Lin; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China; Zhejiang Univ, Dept Tea Sci, Hangzhou 310058, Peoples R China;

来源：FOODS

关键词： stems; oolong tea; taste components; free amino acids

年份：2022

3Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics

作者： Lin, Jiazheng; Tu, Zheng; Chen, Lin; Wang, Yuwan; Yang, Yunfei; Wu, Xun; Lv, Haowei; Zhu, Hongkai; Ye, Yang; Liu, Fei; Zhou, Xiaofen; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China; Sichuan Acad Agr Sci, Tea Res Inst, Chengdu, Peoples R China; Tea Tech Serv Stn Wuyi Cty, Wuyi, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： tea; red light withering; non-volatile compounds; metabolomics; amino acids; theaflavins