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Multiomics Correlation Analysis on the Mechanism of Flavor Substance Formation During the Processing of "huanong 53” Black Tea

Yueyang Du, Huan Zhang,Dylan O. 'Neill Rothenberg,Kaikai Zhang,Yongen Lin, Kaiwei Jin, Jielin Li, Hui Zhou,Hongfeng Su,Rongquan Ji,Lingyun Zhang

LWT-FOOD SCIENCE AND TECHNOLOGY（2024）

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关键词
Black tea processing,Widely targeted metabolome,GC-MS,Transcriptomics,Flavonoids
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