Your browser doesn't support javascript.
loading
Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco 'Chachiensis' and Camellia sinensis 'Fudingdabai'.
Wang, Jiatong; Shi, Jiang; Zhu, Yin; Ma, Wanjun; Yan, Han; Shao, Chenyang; Wang, Mengqi; Zhang, Yue; Peng, Qunhua; Chen, Yuqiong; Lin, Zhi.
Affiliation
  • Wang J; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Hor
  • Shi J; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China.
  • Zhu Y; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China.
  • Ma W; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun Sou
  • Yan H; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun Sou
  • Shao C; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun Sou
  • Wang M; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China.
  • Zhang Y; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China.
  • Peng Q; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China.
  • Chen Y; Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China. Electronic address: chenyq@mail.hzau.edu.cn.
  • Lin Z; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China. Electronic address: linzhi@caas.cn.
Food Chem ; 377: 132048, 2022 May 30.
Article in En | MEDLINE | ID: mdl-35030339
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Database: MEDLINE Main subject: Citrus / Camellia sinensis / Volatile Organic Compounds Language: En Journal: Food Chem Year: 2022 Type: Article
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Database: MEDLINE Main subject: Citrus / Camellia sinensis / Volatile Organic Compounds Language: En Journal: Food Chem Year: 2022 Type: Article