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

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Publication date: Available online 18 August 2025

Source: Innovative Food Science & Emerging Technologies

Author(s): Mingjin Li, Hao Xu, Hongyu Chen, Qiuao Chen, Fengjiao Ding, Feiquan Wang, Naixing Ye, Xiaoli Jia, Kun Zhang, Shan Jin

​Publication date: Available online 18 August 2025Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mingjin Li, Hao Xu, Hongyu Chen, Qiuao Chen, Fengjiao Ding, Feiquan Wang, Naixing Ye, Xiaoli Jia, Kun Zhang, Shan Jin Read More