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Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process.
Zhang, Yangbo; Xiong, Yifan; An, Huimin; Li, Juan; Li, Qin; Huang, Jianan; Liu, Zhonghua.
Afiliación
  • Zhang Y; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Xiong Y; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
  • An H; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Li J; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Li Q; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
  • Huang J; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Liu Z; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Molecules ; 27(2)2022 Jan 12.
Article en En | MEDLINE | ID: mdl-35056794
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Té / Jasminum / Compuestos Orgánicos Volátiles / Odorantes Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Té / Jasminum / Compuestos Orgánicos Volátiles / Odorantes Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: China