Publications by authors named "Yinxiang Gao"
Article Synopsis
- Lushan Yunwu tea (LSYWT) is a well-known green tea in China, and this study investigates how intercropping it with flowering cherry affects its aroma.
- Using advanced analytical techniques, 54 volatile compounds from both intercropped and pure tea samples were identified, with specific aroma compounds highlighted for their importance.
- Key compounds influencing the aroma in the intercropped tea include cis-jasmone, nonanal, and linalool, while flowering cherry contributed benzaldehyde, α-farnesene, and methyl benzene, providing valuable insights for tea quality and product development.
The effects of supplemental UV-B radiation on Taxus chinensis var. mairei were studied. Leaf traits, gas exchange parameters and the concentrations of photosynthetic pigments, cellular defense system products, secondary metabolites and ultrastructure were determined.
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