Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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SU Xiao-qin, MA Yan, YANG Xiu-fang, KONG Jun-hao, ZUO Xiao-bo, ZHAO Ming. Progress of researches in tea science by omics technologies[J]. Science and Technology of Food Industry, 2017, (18): 333-340. DOI: 10.13386/j.issn1002-0306.2017.18.063
Citation: SU Xiao-qin, MA Yan, YANG Xiu-fang, KONG Jun-hao, ZUO Xiao-bo, ZHAO Ming. Progress of researches in tea science by omics technologies[J]. Science and Technology of Food Industry, 2017, (18): 333-340. DOI: 10.13386/j.issn1002-0306.2017.18.063
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Progress of researches in tea science by omics technologies

    Abstract
  • Omics technologies including genomics, transcriptomics, proteomics, metabolomics and etc., have characteristics with high-throughput, high sensitivity and systematic.They provided powerful tools in life science research.Omics technologies have been broadly applied in tea science, and provided novel theoretical basis and approaches to study on tea cultivation and breeding, tea germplasm resources of tea plant, physiology and biochemistry of tea plant and tea processing of tea plant.In this work, the progress of researches by omics technology in tea science was reviewed.
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