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Comparative study of the volatile fingerprints of roasted a..:
Daoliang Wang
;
Zhibin Liu
;
Wensong Chen
...
http://www.sciencedirect.com/science/article/pii/S2665927123000102. , 2023
Link:
https://doi.org/10.1016/j.crfs.2023.100442
RT Journal T1 <Title>Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e23636b3aeb743bf8e75a220def3de38&Exemplar=1&LAN=DE A1 Daoliang Wang A1 Zhibin Liu A1 Wensong Chen A1 Xiaoye Lan A1 Sijia Zhan A1 Yaqian Sun A1 Weiying Su A1 Chih-Cheng Lin A1 Li Ni PB Elsevier YR 2023 K1 Oolong tea K1 Sensory profiling K1 HS-SPME-GC-MS K1 Volatile compounds K1 Characteristic volatile compounds K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2665927123000102 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2023.100442 DO https://doi.org/10.1016/j.crfs.2023.100442 SF ELIB - SuUB Bremen
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