Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hailan CAI"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 251-258 (2022)
In order to study the composition of volatile aroma components in Fuliang black tea and screen the key aroma components, in this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to identi
Externí odkaz:
https://doaj.org/article/343659872ce54a2da7e3c0fe263fadc7
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2160-2173 (2020)
Jiangxi Congou black tea is one of the earliest Congou black tea in China. In order to explore its sensory characteristics and molecular sensory basis, quantitative description analysis (QDA) and gas chromatography-mass spectrometry (GC-MS) were used
Externí odkaz:
https://doaj.org/article/3d8fe245399f4f5f99e67eae94784e83
Autor:
Xiaojun Huang, Shaoping Nie, Hailan Cai, Guanya Zhang, Steve W. Cui, Mingyong Xie, Glyn O. Phillips
Publikováno v:
Journal of Functional Foods, Vol 15, Iss , Pp 525-532 (2015)
As part of a series of studies on the bioactivities and structures of polysaccharides from Dendrobium officinale, this study investigates the immunomodulatory activities of Dendrobium officinale and its two polysaccharide fractions (crude and purifie
Externí odkaz:
https://doaj.org/article/44ec44e13c3a4389a6995120ceafb9a2
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 2160-2173 (2020)
Jiangxi Congou black tea is one of the earliest Congou black tea in China. In order to explore its sensory characteristics and molecular sensory basis, quantitative description analysis (QDA) and gas chromatography-mass spectrometry (GC-MS) were used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4856decb975036c6ea6a42cb2aebb92f
https://doaj.org/article/3d8fe245399f4f5f99e67eae94784e83
https://doaj.org/article/3d8fe245399f4f5f99e67eae94784e83