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1 Ergebnisse
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Dynamic changes and the effects of key procedures on the ch..:
Yu, Jieyao
;
Li, Jingzhe
;
Lin, Zhi
...
Food Research International. 188 (2024) - p. 114525 , 2024
Link:
https://doi.org/10.1016/j.foodres.2024.114525
RT Journal T1
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu'an Guapian green tea during the manufacturing process
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2024.114525&Exemplar=1&LAN=DE A1 Yu, Jieyao A1 Li, Jingzhe A1 Lin, Zhi A1 Zhu, Yin A1 Feng, Zhihui A1 Ni, Dejiang A1 Zeng, Shengchun A1 Zeng, Xuehong A1 Wang, Yijun A1 Ning, Jingming A1 Zhang, Liang A1 Wan, Xiaochun A1 Zhai, Xiaoting PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 188 SP 114525 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2024.114525 DO https://doi.org/10.1016/j.foodres.2024.114525 SF ELIB - SuUB Bremen
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