Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Jiaping Ke"'
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101190- (2024)
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand yea
Externí odkaz:
https://doaj.org/article/e5edae237ce44edabaf6300384645cb5
Autor:
Asma Parveen, Chun-Yin Qin, Feng Zhou, Guoping Lai, Piaopiao Long, Mengting Zhu, Jiaping Ke, Liang Zhang
Publikováno v:
Horticulturae, Vol 9, Iss 12, p 1253 (2023)
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the
Externí odkaz:
https://doaj.org/article/2ad506b1115f4e25aeb9c3ed33672849
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:6706-6716