Evidence map›Paper›PMID 39683027›Full record

ArticleFoods (Basel, Switzerland)2024

Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (

Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Junbin Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, Haibin Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Jianghua YeCollege of Tea and Food, Wuyi University, Wuyishan 354300, China.ORCID 0000-0002-9743-1848
Yangxin LuoCollege of Life Science, Longyan University, Longyan 364012, China.
Yulin WangCollege of Life Science, Longyan University, Longyan 364012, China.
Qi ZhangCollege of Tea and Food, Wuyi University, Wuyishan 354300, China.
Shuqi ZhangCollege of Life Science, Longyan University, Longyan 364012, China.
Junbin GuCollege of Life Science, Longyan University, Longyan 364012, China.
Yankun LiaoCollege of Life Science, Longyan University, Longyan 364012, China.
Tingting WangCollege of Life Science, Longyan University, Longyan 364012, China.
Xiaoli JiaCollege of Tea and Food, Wuyi University, Wuyishan 354300, China.
Haibin WangCollege of Tea and Food, Wuyi University, Wuyishan 354300, China.

Funding

Nanping City Science and Technology Plan Project NP2021KTS06, NP2021KTS05, N2021Z012Natural Science Foundation of Fujian Province 22024N0009, 2024J01861, 2024J01866
6 · The paper itself

Abstract

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (

Indexed as

fermentationkey metabolitestaste characteristicswitheringWuyi rock tea

Identifiers

PMID39683027
PMCPMC11640889

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.