Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Puxiang Yang"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 251-258 (2022)
In order to study the composition of volatile aroma components in Fuliang black tea and screen the key aroma components, in this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to identi
Externí odkaz:
https://doaj.org/article/343659872ce54a2da7e3c0fe263fadc7
Publikováno v:
Botanical Studies, Vol 62, Iss 1, Pp 1-15 (2021)
Abstract Background Light is the ultimate energy source of plant photosynthesis, which has an important impact on the growth, development, physiology and biochemistry of tea plant. Photosensitive etiolated tea plant belongs to a kind of colored leaf
Externí odkaz:
https://doaj.org/article/dc32339c05824a66982e5b688aaa10d4
Autor:
Xinfeng Jiang, Hua Zhao, Fei Guo, Xuping Shi, Chuan Ye, Puxiang Yang, Benying Liu, Dejiang Ni
Publikováno v:
BMC Plant Biology, Vol 20, Iss 1, Pp 1-11 (2020)
Abstract Background Camellia sinensis ‘Huangjinju’ is an albino tea variety developed recently in China. Young leaves of ‘Huangjinju’ demonstrate bright yellow when cultivated under natural sunlight, but regreens under reduced light intensity
Externí odkaz:
https://doaj.org/article/0e85d18f135b477ba290a7e053ce01b6
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2160-2173 (2020)
Jiangxi Congou black tea is one of the earliest Congou black tea in China. In order to explore its sensory characteristics and molecular sensory basis, quantitative description analysis (QDA) and gas chromatography-mass spectrometry (GC-MS) were used
Externí odkaz:
https://doaj.org/article/3d8fe245399f4f5f99e67eae94784e83
Publikováno v:
Foods, Vol 11, Iss 15, p 2303 (2022)
The metabolites in the tender shoots of the tea plant are the material basis for the determination of tea quality. The composition and abundance of these metabolites are affected by many key factors, and the tea plant’s age is one of them. However,
Externí odkaz:
https://doaj.org/article/dec6f84ad3e5499ca9b12e94cd810895
Publikováno v:
Flavour and Fragrance Journal. 38:61-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9a31e2eeff9956a60815ecdd3bb601f
https://doi.org/10.1002/ffj.3725
https://doi.org/10.1002/ffj.3725
The local tea plant population resources are rich in genetic variation, which is the natural treasure house of tea genes and the main source of breeding excellent tea cultivars. However, the genetic information of most local tea plant populations is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::485011b677aaed0facf0545dd37b77a4
https://doi.org/10.21203/rs.3.rs-2765512/v1
https://doi.org/10.21203/rs.3.rs-2765512/v1
Publikováno v:
Euphytica. 218
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acaf48b40c67347bb42f97cde7affd8a
https://doi.org/10.1007/s10681-022-03112-x
https://doi.org/10.1007/s10681-022-03112-x
Publikováno v:
Genetic Resources and Crop Evolution. 68:3257-3270
China has the most abundant tea resources in the world. In oder to scrutinize superior accessions suitable for popularization and planting, the quality characteristics of distinctive tea resources were analyzed by examining their key evaluation index
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5019a43b88b3e8ec6025ad2f6f219d4
https://doi.org/10.1007/s10722-021-01184-7
https://doi.org/10.1007/s10722-021-01184-7
Autor:
Puxiang Yang, Ye Chuan, Shi Xuping, Fei Guo, Hua Zhao, Benying Liu, Dejiang Ni, Xinfeng Jiang
Publikováno v:
BMC Plant Biology, Vol 20, Iss 1, Pp 1-11 (2020)
BMC Plant Biology
BMC Plant Biology
Background Camellia sinensis ‘Huangjinju’ is an albino tea variety developed recently in China. Young leaves of ‘Huangjinju’ demonstrate bright yellow when cultivated under natural sunlight, but regreens under reduced light intensity. To eluc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::060cda853cda5c10b58c54316f1418b7
http://link.springer.com/article/10.1186/s12870-020-02425-0
http://link.springer.com/article/10.1186/s12870-020-02425-0