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期刊名称

  • food chemistry(1)
  • food control(1)

关键词

  • broken oolong-black tea; bruising; fermentation; aroma; volatile compounds profile; gc-ms(1)
  • rapid aging; white tea; aroma quality; gc-ms; chemometrics(1)

作者

  • Qi, Dandan AND Miao, Aiqing AND Chen, Wei AND Ma, Chengying AND Wang, Wenwen AND He, Xiugu(0)

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  • agilent technol china co ltd, beijing 100102, peoples r china(2)
  • guangdong acad agr sci, guangzhou 510640, guangdong, peoples r china(2)
  • guangdong acad agr sci, guangdong key lab tea plant resources innovat & u, tea res inst, guangzhou 510640, guangdong, peoples r china(1)
  • guangdong acad agr sci, tea res inst, guangdong prov key lab tea plant resources innova, guangzhou 510640, guangdong, peoples r china(1)

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年份

  • 2021(1)
  • 2018(1)
科研产出
资源类型: 外文期刊
作者:Qi, Dandan(精确检索)
作者:Miao, Aiqing(精确检索)
作者:Chen, Wei(精确检索)
作者:Ma, Chengying(精确检索)
作者:Wang, Wenwen(精确检索)
作者:He, Xiugu(精确检索)
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1Study 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

2Characterization 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

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