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Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking

Crossref DOI link: https://doi.org/10.1007/s00217-024-04472-5

Published Online: 2024-02-17

Published Print: 2024-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Xiao, ZuoBing

Shen, TianYin

Ke, QinFei

Shen, XiaoJie

Yang, EnQing

Sun, ZhenChun

Niu, YunWei

Zhu, JianCai
Funding

Funding for this research was provided by:

Capacity building project of local universities Science and Technology Commission of Shanghai Municipality (21010503900)

Shanghai Education Development Foundation and Shanghai Municipal Education Commission (20SG55)

National Natural Science Foundation of China (32272453)

Collaborative Innovation Fund of Shanghai Institute of Technology (XTCX2023-15)
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Text and Data Mining valid from 2024-02-17

Version of Record valid from 2024-02-17
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Article History

Received: 12 October 2023

Revised: 31 December 2023

Accepted: 5 January 2024

First Online: 17 February 2024

Declarations

:

: The authors have no competing interests to declare that are relevant to the content of this article.

: This article does not contain any studies with human or animal subjects.

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