作者其他论文 更多>>

• Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea

  作者：Jin, Jian-Chang;Liang, Shuang;Chen, Jian-Xin;Yin, Jun-Feng;Xu, Yong-Quan;Qi, Shang-Xiong;Tang, Ping;Chen, Quan-Sheng;Chen, Yan-Feng

  关键词：instant tea; raw tea materials; drying; flavonoids; aroma

• Far-Infrared Optimization of the Fragrance-Improving Process with Temperature and Humidity Control for Green Tea

  作者：Hua, Jin-Jie;Yuan, Hai-Bo;Deng, Yu-Liang;Jiang, Yong-Wen;Wang, Jin-Jin;Dong, Chun-Wang;Li, Jia

  关键词：far-infrared; fragrance-improving; green tea; response surface design; temperature and humidity control

• Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

  作者：Yang, Yan-Qin;Yin, Hong-Xu;Yuan, Hai-Bo;Jiang, Yong-Wen;Dong, Chun-Wang;Deng, Yu-Liang

  关键词：

• Improving the sweet aftertaste of green tea infusion with tannase

  作者：Zhang, Ying-Na;Yin, Jun-Feng;Chen, Jian-Xin;Wang, Fang;Jiang, Yong-Wen;Xu, Yong-Quan;Du, Qi-Zhen

  关键词：Sweet aftertaste;Green tea infusion;Non-gallated catechins;Tannase

• Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions

  作者：Yin, Jun-Feng;Du, Qi-Zhen;Xu, Yong-Quan;Yin, Jun-Feng;Zhang, Ying-Na;Chen, Jian-Xin;Yuan, Hai-Bo;Xu, Yong-Quan

  关键词：Ca2+;Taste;Green tea;Chemicals

• The impact of Ca2+ combination with organic acids on green tea infusions

  作者：Xu, Yong-Quan;Zhong, Xiao-Yu;Yin, Jun-Feng;Yuan, Hai-Bo;Tang, Ping;Xu, Yong-Quan;Yin, Jun-Feng;Du, Qi-Zhen

  关键词：Ca2(+);Organic acid;Green tea infusion;Tea cream;Tea sediment

• Analysis of cream formation in green tea concentrates with different solid concentrations

  作者：Xu, Yong-Quan;Yuan, Hai-Bo;Yin, Jun-Feng;Chen, Su-Qin;Tang, Ping

  关键词：Cream formation;Green tea concentrate;Solid concentration;Chemical components;Viscosity