Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Jin-lin Bian"'
Autor:
Si-yu Liao, Shuang Yang, Bi-lin Li, Xue Xia, Wen-bao Jia, Yi-qiao Zhao, Ling Lin, Jin-lin Bian, Tunyaluk Bouphun, Wei Xu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101969- (2024)
Microorganisms participate in the transformation of non-volatile compounds during black tea processing, while their effects on aroma remains unclear. In the present study, 132 KVCs (key volatile compounds) were identified in Sichuan black tea (SBT),
Externí odkaz:
https://doaj.org/article/51317b37068e4dfca2153f4534442f0c
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