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Analysis of aroma‐active volatiles in an SDE extract of white tea
White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation‐extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There were 32 v...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7866617/ https://ncbi.nlm.nih.gov/pubmed/33598146 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1954 |
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