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Changes in flavor volatile composition of oolong tea after panning during tea processing
Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of panning on flavor volatile compositions of oolong using Gas Chromatography‐Mass S...
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| Yayımlandı: | Food Sci Nutr |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
John Wiley and Sons Inc.
2015
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4867765/ https://ncbi.nlm.nih.gov/pubmed/27247775 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.307 |
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