Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Cong-ning Nie"'
Publikováno v:
Food Science & Nutrition. 10:3338-3354
High mountain tea (HT) is widely acknowledged as an essential resource of high-quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and safety (heavy metals and pesticide residues) charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e41d1205d7ba2f051c538c7e027de5b0
https://doi.org/10.1002/fsn3.2923
https://doi.org/10.1002/fsn3.2923
Publikováno v:
European Food Research and Technology. 245:1963-1979
Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea have significantly different aroma characteristics although both of them have almost the same processing methods. Thus, these two types of tea were used as the research material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d494b98dc0c4793996cf3e68b607799
https://doi.org/10.1007/s00217-019-03304-1
https://doi.org/10.1007/s00217-019-03304-1
Autor:
Hui Li, Shun-yu Li, Yuan Gao, Xiao Du, Cong-ming Wang, Cong-ning Nie, Xiang Zhang, Jin-lin Bian
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-15 (2020)
Scientific Reports, Vol 10, Iss 1, Pp 1-15 (2020)
cis-3-Hexen-1-ol has been regarded as the main source of green aroma (or green odor) in green tea. However, no clear findings on the composition of green aroma components in tea and the effect of cis-3-hexen-1-ol on other aroma components have been r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f9521efbd6fdf31910d0704faee53e9
http://europepmc.org/articles/PMC7511323
http://europepmc.org/articles/PMC7511323