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Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference
Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had s...
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| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2016
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147696/ https://ncbi.nlm.nih.gov/pubmed/28017988 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2349-y |
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