Assessing the impact of silicone Defoamer on oolong tea beverage aroma
Foam formation impairs tea beverages' sensory quality and stability, necessitating defoaming. This study examined the effects of a silicone defoamer (10–50 mg/kg) on the aroma of oolong tea beverages via sensory evaluation, electronic nose (E-nose), headspace solid-phase microextraction gas chromato...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Elsevier
2026-02-01
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| Cyfres: | Food Chemistry: X |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S259015752600180X |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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