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Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
This study was conducted to characterize the volatile components of Korean fermented tea and blended tea with Korean fermented tea and several herbs. A total of 161 volatile components in 4 samples of FT (fermented tea), BT (blended tea) 1, BT2, and BT3 were analyzed in this study. A total of 61 vol...
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| Publicado no: | Prev Nutr Food Sci |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6195897/ https://ncbi.nlm.nih.gov/pubmed/30386753 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.3.245 |
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