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Roasting process shaping the chemical profile of roasted green tea and the association with aroma features.
Zhu, Yu-Meng; Dong, Jun-Jie; Jin, Jing; Liu, Jin-Hua; Zheng, Xin-Qiang; Lu, Jian-Liang; Liang, Yue-Rong; Ye, Jian-Hui.
Afiliação
  • Zhu YM; Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
  • Dong JJ; Zhejiang Camel Transworld (Organic Food) Co., Ltd., 16 Chachang Road, Yuhang District, Hangzhou 310000, China.
  • Jin J; Zhejiang Agricultural Technical Extension Center, 29 Fengqidong Road, Hangzhou 310000, China.
  • Liu JH; Zhejiang Camel Transworld (Organic Food) Co., Ltd., 16 Chachang Road, Yuhang District, Hangzhou 310000, China.
  • Zheng XQ; Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
  • Lu JL; Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
  • Liang YR; Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: yrliang@zju.edu.cn.
  • Ye JH; Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: jianhuiye@zju.edu.cn.
Food Chem ; 353: 129428, 2021 Aug 15.
Article em En | MEDLINE | ID: mdl-33714119
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Compostos Orgânicos Voláteis Tipo de estudo: Risk_factors_studies Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Compostos Orgânicos Voláteis Tipo de estudo: Risk_factors_studies Limite: Humans Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China