Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing

作者：Mingjin Li, Hao Xu, Hongyu Chen, Qiuao Chen, Fengjiao Ding, Feiquan Wang, Naixing Ye, Xiaoli Jia, Kun Zhang, Shan Jin · 发表于：Innovative Food Science & Emerging Technologies · 年份：2025 · DOI：10.1016/j.ifset.2025.104174 · 被引用次数：5 · 研究领域：Tea Polyphenols and Effects、Phytoestrogen effects and research、Ginkgo biloba and Cashew Applications