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Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showe...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7464167/ https://ncbi.nlm.nih.gov/pubmed/32784994 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25163628 |
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