Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Weiying Su"'
Autor:
Daoliang Wang, Zhibin Liu, Wensong Chen, Xiaoye Lan, Sijia Zhan, Yaqian Sun, Weiying Su, Chih-Cheng Lin, Li Ni
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100442- (2023)
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolon
Externí odkaz:
https://doaj.org/article/e23636b3aeb743bf8e75a220def3de38
Publikováno v:
Foods, Vol 12, Iss 17, p 3158 (2023)
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approa
Externí odkaz:
https://doaj.org/article/9aa4807263654393a833ef30d7f81e20
Publikováno v:
Food Control. 147:109614
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fba989a95f9fbd70b952722811a421b
https://doi.org/10.1016/j.foodcont.2023.109614
https://doi.org/10.1016/j.foodcont.2023.109614
Autor:
Xiaoye Lan, Zhibin Liu, Daoliang Wang, Sijia Zhan, Wensong Chen, Weiying Su, Yaqian Sun, Li Ni
Publikováno v:
Food Bioscience. 50:101985
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49d988f0bcdb7ca6da598fb638275478
https://doi.org/10.1016/j.fbio.2022.101985
https://doi.org/10.1016/j.fbio.2022.101985