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Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS.
Yang, Yanqin; Qian, Michael C; Deng, Yuliang; Yuan, Haibo; Jiang, Yongwen.
Afiliación
  • Yang Y; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
  • Qian MC; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
  • Deng Y; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
  • Yuan H; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: 192168092@mail.tricaas.com.
  • Jiang Y; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: jiangyw@tricaas.com.
Food Chem ; 387: 132813, 2022 Sep 01.
Article en En | MEDLINE | ID: mdl-35429930
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Compuestos Orgánicos Volátiles / Odorantes Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Compuestos Orgánicos Volátiles / Odorantes Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China