Výsledky vyhledávání - "Pei-Qiang Wang"

Akademický článek

Metabolic Characterization of the Anthocyanidin Reductase Pathway Involved in the Biosynthesis of Flavan-3-ols in Elite Shuchazao Tea (Camellia sinensis) Cultivar in the Field

Autor: Lei Zhao, Xiao-Lan Jiang, Yu-Mei Qian, Pei-Qiang Wang, De-Yu Xie, Li-Ping Gao, Tao Xia

Publikováno v: Molecules, Vol 22, Iss 12, p 2241 (2017)

Anthocyanidin reductase (ANR) is a key enzyme in the ANR biosynthetic pathway of flavan-3-ols and proanthocyanidins (PAs) in plants. Herein, we report characterization of the ANR pathway of flavan-3-ols in Shuchazao tea (Camellia sinesis), which is a

Externí odkaz: https://doaj.org/article/3bf2987871dd48609716be5fc3a37ac4

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Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma

Autor: Feng‐Feng Qu, Xiao‐Han Li, Pei‐Qiang Wang, Ya‐Hui Han, Ying Wu, Jian‐Hui Hu, Xin‐Fu Zhang

Publikováno v: Journal of the Science of Food and Agriculture. 103:657-665

Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd07274446e07a3ae6c00f43083eee49
https://doi.org/10.1002/jsfa.12177

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