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Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage.
Zeng, Lin; Jin, Shan; Xu, Yan-Qun; Granato, Daniel; Fu, Yan-Qing; Sun, Wei-Jiang; Yin, Jun-Feng; Xu, Yong-Quan.
Afiliação
  • Zeng L; Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China.
  • Jin S; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China.
  • Xu YQ; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China.
  • Granato D; College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Zhejiang, China.
  • Fu YQ; Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland.
  • Sun WJ; Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China.
  • Yin JF; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China.
  • Xu YQ; Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China.
Crit Rev Food Sci Nutr ; : 1-11, 2022 Jul 28.
Article em En | MEDLINE | ID: mdl-35900156
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article