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Characterization of the Key Odorants in a High-Grade Chines..:
Flaig, Mario
;
Qi, Sally
;
Wei, Guodong
..
Journal of Agricultural and Food Chemistry. 68 (2020) 18 - p. 5168-5179 , 2020
Link:
https://doi.org/10.1021/acs.jafc.0c01300
RT Journal T1 <Title>Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.0c01300&Exemplar=1&LAN=DE A1 Flaig, Mario A1 Qi, Sally A1 Wei, Guodong A1 Yang, Xiaogen A1 Schieberle, Peter PB American Chemical Society (ACS) YR 2020 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 68 IS 18 SP 5168 OP 5179 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.0c01300 DO https://doi.org/10.1021/acs.jafc.0c01300 SF ELIB - SuUB Bremen
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