Revealing the mechanism of shaking/tumbling driving Wuyi rock tea Rougui to "fade green odor and reveal aroma" based on metabolomics and molecular docking technology
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Shaking/tumbling (TS) is a key process for shaping the characteristic aroma of tea, but the mechanism driving aroma transformation is still unclear. This study systematically analyzed the dynamic changes of volatile organic compounds (VOCs) and their interacti... ...
