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    Comprehensive comparison of potential flavor-active peptides, amino acids and pigments accumulation in different altitudes cultivated albino teas af Yan Kangni, Yang Jiaqi, Zhou Mengxue, Peng Qunhua, A. Bassiony, Bai Xue, Feng Shan, Wang Jiatong, Lin Zhi, Mu Dan, Fu Jianyu, Wu Yan, Lv Haipeng, Shi Jiang

    Udgivet 2025-07-01

    Albino tea was known for umami and exhibited varying flavors responding to cultivation and processing, necessitating further exploration. In this study, peptidomics and targeted metabolomics unraveled crucial taste related compounds in low-altitude (L) and high-altitude (H) samples. >300 peptides...

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