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Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.
Zhai, Xiaoting; Zhang, Liang; Granvogl, Michael; Ho, Chi-Tang; Wan, Xiaochun.
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  • Zhai X; State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China.
  • Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China.
  • Granvogl M; Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany.
  • Ho CT; Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA.
  • Wan X; State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China.
Compr Rev Food Sci Food Saf ; 21(5): 3867-3909, 2022 09.
Article en En | MEDLINE | ID: mdl-35810334
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Camellia sinensis Tipo de estudio: Qualitative_research Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Camellia sinensis Tipo de estudio: Qualitative_research Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article País de afiliación: China