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Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.
Zhang, Ting; Ni, Hui; Qiu, Xu-Jian; Li, Ting; Zhang, Liang-Zhen; Li, Li-Jun; Jiang, Ze-Dong; Li, Qing-Biao; Chen, Feng; Zheng, Fu-Ping.
Afiliação
  • Zhang T; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
  • Ni H; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
  • Qiu XJ; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
  • Li T; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
  • Zhang LZ; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China.
  • Li LJ; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
  • Jiang ZD; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
  • Li QB; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China.
  • Chen F; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China.
  • Zheng FP; College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Molecules ; 24(24)2019 Dec 06.
Article em En | MEDLINE | ID: mdl-31817626
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chá / Extratos Vegetais Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chá / Extratos Vegetais Idioma: En Ano de publicação: 2019 Tipo de documento: Article