Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

Foods, Free Full-Text

Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering - ScienceDirect

Transcriptional regulation of amino acid metabolism in response to nitrogen deficiency and nitrogen forms in tea plant root (Camellia sinensis L.)

Foods, Free Full-Text

Foods, Free Full-Text

Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process - Kong - The Plant Journal - Wiley Online Library

Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process - Kong - The Plant Journal - Wiley Online Library

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study - ScienceDirect

Foods, Free Full-Text

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment - ScienceDirect

Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

Multifunctional health-promoting effects of oolong tea and its products - ScienceDirect