科研产出
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1Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea
作者:
机构:
来源:LWT-FOOD SCIENCE AND TECHNOLOGY
关键词: Yunnan congou black tea; Fermentation time; Catechins; Theaflavins; Volatile compounds
年份:2022
2Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances
作者:
机构:
来源:FOOD RESEARCH INTERNATIONAL
关键词: Electromagnetic roller-hot air-steam triple fixation; Infrared-assisted headspace coupled to solid-phase microextraction; Gas chromatography-tandem mass spectrometry (GC-MS); Multiple experiment viewer (MEV); Partial least-squares discriminant analysis (PLS-DA); Odor activity value (OAV)
年份:2020
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