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1 Ergebnisse
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Aroma characterization and their changes during the process..:
Li, Junyao
;
Hao, Changhong
;
Jia, Huiyan
...
Journal of Food Composition and Analysis. 108 (2022) - p. 104449 , 2022
Link:
https://doi.org/10.1016/j.jfca.2022.104449
RT Journal T1 <Title>Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2022.104449&Exemplar=1&LAN=DE A1 Li, Junyao A1 Hao, Changhong A1 Jia, Huiyan A1 Zhang, Jing A1 Wu, Huiting A1 Ning, Jingming A1 Wang, Rangjian A1 Deng, Wei-Wei PB Elsevier BV YR 2022 SN 0889-1575 JF Journal of Food Composition and Analysis VO 108 SP 104449 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2022.104449 DO https://doi.org/10.1016/j.jfca.2022.104449 SF ELIB - SuUB Bremen
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