科研产出
- 时间
- 相关度
1Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Oolong tea; Manufacturing process; Volatile components; HS-SPME; GC-MS; Chemometrics
年份：2018
2Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Rapid aging; White tea; Aroma quality; GC-MS; Chemometrics
年份：2018
3GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks
作者：
机构：
来源：JOURNAL OF FOOD SCIENCE
关键词： aroma characteristics; black tea; grafting; volatile compounds
年份：2021
4Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea
作者：
机构：
来源：FOOD CONTROL
关键词： Broken oolong-black tea; Bruising; Fermentation; Aroma; Volatile compounds profile; GC-MS
年份：2021
首页上一页1下一页尾页
