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Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea.
Hong, Xin; Wang, Chao; Jiang, Ronggang; Hu, Tengfei; Zheng, Xuexue; Huang, Jianan; Liu, Zhonghua; Li, Qin.
Afiliação
  • Hong X; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Wang C; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
  • Jiang R; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Hu T; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
  • Zheng X; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Huang J; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China.
  • Liu Z; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
  • Li Q; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Foods ; 12(1)2022 Dec 21.
Article em En | MEDLINE | ID: mdl-36613243
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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article