Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Hui-Li Deng"'
Autor:
Xin-Lei Li, Hui-Li Deng, Yu-Cheng Zheng, Xiang-Rui Kong, Qiu-Sheng Zhong, Xiao-Mei You, Rui-Yang Shan, Zheng-He Lin, Zhi-Hui Chen, Chang-Song Chen
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 520 (2024)
Aroma is an important factor in the measurement of the quality and market value of oolong tea. However, it is hard to develop an oolong tea with good aroma quality using unsuitable tea varieties. To explore the key factors of tea varieties in the for
Externí odkaz:
https://doaj.org/article/b7b23251e8544cabbce53a44a4c32dc4
Autor:
Zi-wei Zhou, Qing-yang Wu, Zi-xin Ni, Qing-cai Hu, Yun Yang, Yu-cheng Zheng, Wan-jun Bi, Hui-li Deng, Zhen-zhang Liu, Nai-xin Ye, Zhong-xiong Lai, Yun Sun
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Aroma is an essential quality indicator of oolong tea, a tea derived from the Camellia sinensis L. plant. Carboxylic 6 (C6) acids and their derivative esters are important components of fatty acid (FA)-derived volatiles in oolong tea. However, the fo
Externí odkaz:
https://doaj.org/article/72e152bec56548f8945181cfa10297db
Autor:
Zi-wei Zhou, Hui-li Deng, Qing-yang Wu, Bin-bin Liu, Chuan Yue, Ting-ting Deng, Zhong-xiong Lai, Yun Sun
Publikováno v:
PeerJ, Vol 7, p e6385 (2019)
Tea is one of three major non-alcoholic beverages that are popular all around the world. The economic value of tea product largely depends on the post-harvest physiology of tea leaves. The utilization of quantitative reverse transcription polymerase
Externí odkaz:
https://doaj.org/article/76770e66ae584e0b89f97e94f82da538
Autor:
Yun Sun, Zhongxiong Lai, Qing-yang Wu, Ting-ting Deng, Zhi-Ling Yao, Hui-li Deng, Zi-wei Zhou, Bin-bin Liu, Chuan Yue
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 1, Pp 104-113 (2020)
Food Science & Nutrition, 8(1):104-113
Food Science & Nutrition
Food Science & Nutrition, 8(1):104-113
Food Science & Nutrition
Aroma is an important index of tea quality. The volatile C6‐compounds formed from linoleic and linolenic acids in tea leaf lipids are essential components of tea. C6‐compounds are formed and transformed during the postharvest process of tea leave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4517bcd3fbe7efe79de3d722fa2fc57
https://doaj.org/article/a89c314b03f648dd88688368054de919
https://doaj.org/article/a89c314b03f648dd88688368054de919
Autor:
Zhongxiong Lai, Zi-wei Zhou, Yun Sun, Chen Shousong, Li Xinlei, Hui-li Deng, Juan Hu, Si Chen
Publikováno v:
Food research international (Ottawa, Ont.). 137
Tea (Camellia sinensis (L.)) is an important economic plant. Light is the earliest external signal factor during the postharvest processing of oolong tea, and the solar withering is an indispensable process for aroma formation. In this study, Tieguan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::947bee16241f98d5cde64e364dcc7446
https://pubmed.ncbi.nlm.nih.gov/33233053
https://pubmed.ncbi.nlm.nih.gov/33233053
Autor:
Zi-wei Zhou, Yun Sun, Ting-ting Deng, Zhongxiong Lai, Hui-li Deng, Qing-yang Wu, Chuan Yue, Bin-bin Liu
Publikováno v:
PeerJ, Vol 7, p e6385 (2019)
PeerJ
PeerJ
Tea is one of three major non-alcoholic beverages that are popular all around the world. The economic value of tea product largely depends on the post-harvest physiology of tea leaves. The utilization of quantitative reverse transcription polymerase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bba410834324281641474480ea6e781
https://doi.org/10.7287/peerj.preprints.27287v1
https://doi.org/10.7287/peerj.preprints.27287v1
