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1 Ergebnisse
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Study on the dynamic change of volatile components of white..:
Lin, Hongzheng
;
Wu, Liangyu
;
Ou, Xiaoxi
...
Food Chemistry: X. 21 (2024) - p. 101139 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101139
RT Journal T1
Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101139&Exemplar=1&LAN=DE A1 Lin, Hongzheng A1 Wu, Liangyu A1 Ou, Xiaoxi A1 Zhou, Jingjing A1 Feng, Jiao A1 Zhang, Wenping A1 Bi, Wanjun A1 Hao, Zhilong A1 Sun, Yun PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 21 SP 101139 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101139 DO https://doi.org/10.1016/j.fochx.2024.101139 SF ELIB - SuUB Bremen
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