机译:非靶向代谢组学研究红茶发酵过程中非挥发性化学成分的动态变化
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Agilent Technol, Chem Anal Grp, 3 Wangjing North Rd, Beijing 100102, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, 9 Meiling S Rd, Hangzhou 310008, Zhejiang, Peoples R China;
Black tea; Fermentation; Metabolomics; LC-MS; Metabolite change;
机译:非目标代谢组学分析揭示了乌龙茶生产过程中挥发性和非挥发性代谢物的动态变化
机译:基于GC-MS的代谢组学研究揭示了红茶加工过程中化学成分的动态变化
机译:凋亡程度会影响红茶的风味和生物活性:非靶向代谢物种方法
机译:用于研究发酵加工期间红茶动态化学变化和味道的非靶标代谢方法
机译:使用非目标代谢组学方法了解黑莓和草莓的稳定性,生物影响和暴露标记
机译:六种遗传多样菌株对米糠的益生菌发酵影响营养和植物化学成分;非靶向代谢组学方法
机译:基于超高效液相色谱法的非靶向代谢分析四极杆飞行时间串联质谱揭示了嫁接对新鲜茶叶中非挥发性代谢物的影响(山茶花Sinensis L.)