Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Xingchang Ou"'
Autor:
Huimin An, Xingchang Ou, Jinhua Chen, Juan Li, Shi Li, Yang Liu, Hongjian Jiang, Chongxing Li, Linjiang Fang, Zhonghua Liu, Jianan Huang
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1765-1775 (2024)
Abstract Pu'er crude tea (PCT), the initial raw material for making Pu'er tea, is favored because of unique flavor and health effects. Emotional response is helpful to explain consumers’ choice of different flavors of tea. This study aims to clarif
Externí odkaz:
https://doaj.org/article/8bd5fe59e4754f859265171e7bbb4b12
Publikováno v:
Foods, Vol 11, Iss 15, p 2217 (2022)
“Golden flower” fungi in dark tea are beneficial to human health. The rapid identification method of “golden flower” fungi can verify the quality of dark tea products and ensure food safety. In this study, 6 strains were isolated from Liupao
Externí odkaz:
https://doaj.org/article/b9515b6bd99b45abab59f1ce9d8521a6
Autor:
Huimin An, Xingchang Ou, Yangbo Zhang, Shi Li, Yifan Xiong, Qin Li, Jianan Huang, Zhonghua Liu
Publikováno v:
Food chemistry. 385
The aroma quality of jasmine tea refers to the strength and freshness of jasmine fragrance and its coordination with tea aroma, which is regulated by various volatile compounds. In this study, seventy volatile compounds of jasmine tea scented by diff
Autor:
Huimin An, Xingchang Ou, Yangbo Zhang, Shi Li, Yifan Xiong, Qin Li, Jianan Huang, Zhonghua Liu
Publikováno v:
Food Chemistry. 389:133172