… revealed the dynamic changes and regulatory mechanisms of organic acids during the black
tea … process, which is helpful to improve the processing technology and quality of black tea. …

… in black tea processing is scarce. This study aimed to analyze the dynamic changes in
composition, structure, and function of microbial communities during black tea processing and …

… tea quality and flavour, but there is still limited information on flavonoid changes in tea
leaves during black tea … of the dynamic changes of flavonoids during black tea processing by …

… The objectives of this study are: firstly, the processing time sequence samples were collected
at the black tea drying processing site and the catechin change trends of black tea samples …

… provides a comprehensive profile of metabolic changes during black tea processing, which
is potentially important for both quality control and improvement of the flavor of black teas. …

… to comprehensively describe the dynamic changes of the tea metabolome during a long time
… dynamic view for the tea fermentation and is potentially helpful for the future studies on tea …

… The total content of free amino acids displays dynamic changes during the processing of
black tea. In the withering process, the significant increase in the total amino acid contents is …

… Shaken black tea (SBT) is a new type of black tea that combines the traditional black tea
processing technology with the shaking process of oolong tea. In this study, non-targeted …

… This meta-analysis comprehensively examined the dynamic changes in key aroma compounds
throughout the black tea manufacture stages: withering, rolling, fermentation, and drying. …

… effect on the aroma quality of black tea. This study provides the dynamic changes of VOCs
during SBT processing and the influence of processes on their changes, which is of great …