Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Qing-cai Hu"'
Autor:
Zi-wei Zhou, Qing-yang Wu, Zi-xin Ni, Qing-cai Hu, Yun Yang, Yu-cheng Zheng, Wan-jun Bi, Hui-li Deng, Zhen-zhang Liu, Nai-xin Ye, Zhong-xiong Lai, Yun Sun
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Aroma is an essential quality indicator of oolong tea, a tea derived from the Camellia sinensis L. plant. Carboxylic 6 (C6) acids and their derivative esters are important components of fatty acid (FA)-derived volatiles in oolong tea. However, the fo
Externí odkaz:
https://doaj.org/article/72e152bec56548f8945181cfa10297db
Autor:
Zi-Wei Zhou, Qing-Yang Wu, Yun Yang, Qing-Cai Hu, Zong-Jie Wu, Hui-Qing Huang, Hong-Zheng Lin, Zhong-Xiong Lai, Yun Sun
Publikováno v:
Molecules, Vol 27, Iss 13, p 4298 (2022)
As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives
Externí odkaz:
https://doaj.org/article/fadb4147b11a4dcebdd9560cd815465b