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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | 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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