Understanding Darjeeling tea flavour on a molecular basis

Plant Molecular Biology

Volumn 78, Issue 6, 2012, Pages 577-597

  Gohain, Bornali ^a   Borchetia, Sangeeta ^a   Bhorali, Priyadarshini ^a   Agarwal, Niraj ^a   Bhuyan, L P ^a   Ravindranath, R ^a   Rahman, A ^a   Gurusubramaniam, G ^a   Sakata, K ^b   Mizutani, M ^b   Shimizu, B ^b   Kalita, M C ^c   Hazarika, M ^a   Das, Sudripta ^a  

^a Tea Research Association   (India)

^b KYOTO UNIVERSITY   (Japan)

^c GAUHATI UNIVERSITY   (India)

Author keywords

Aroma; Camellia sinensis; Darjeeling; Flavour

Indexed keywords

FLAVORING AGENT; TRANSCRIPTOME; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; GENETICS; INSECT; PARASITOLOGY; PATHOGENICITY; PLANT GENE; TEA; THYSANOPTERA;

ANIMALS; CAMELLIA SINENSIS; FLAVORING AGENTS; GENES, PLANT; INSECTS; TEA; THYSANOPTERA; TRANSCRIPTOME; VOLATILE ORGANIC COMPOUNDS;

CAMELLIA SINENSIS; CICADELLIDAE; HEXAPODA; THYSANOPTERA;

EID: 84863419623     PISSN: 01674412     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11103-012-9887-0     Document Type: Article

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