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Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times.
Liu, Pan-Pan; Yin, Jun-Feng; Chen, Gen-Sheng; Wang, Fang; Xu, Yong-Quan.
Afiliação
  • Liu PP; 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China.
  • Yin JF; 2Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan, 430064 China.
  • Chen GS; 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China.
  • Wang F; 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China.
  • Xu YQ; 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China.
J Food Sci Technol ; 55(3): 1185-1195, 2018 Mar.
Article em En | MEDLINE | ID: mdl-29487461
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2018 Tipo de documento: Article