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      Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

      Author(s): , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Chemistry
      Publisher: Elsevier BV

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          Tea aroma formation

          Chi-Tang Ho, Xin Zheng, Shiming Li (2015)
          Article 0 comments Cited 194 times – based on 0 reviews     Review now
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            Flavour formation in meat and meat products: a review

            Donald Mottram (1998)
            Article 0 comments Cited 189 times – based on 0 reviews     Review now
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              A low-viscosity epoxy resin embedding medium for electron microscopy

              Arthur Spurr (1969)
              Journal of Ultrastructure Research, 26(1-2), 31-43
              Article 0 comments Cited 179 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Chemistry
                Abbreviated Title: Food Chemistry
                Publisher: Elsevier BV
                ISSN (Print): 03088146
                Publication date Created: January 2022
                Publication date (Print): January 2022
                Volume: 367
                Page: 130624
                Article
                DOI: 10.1016/j.foodchem.2021.130624
                SO-VID: 14acd37d-eeb2-416c-9830-1eea77c755ae
                Copyright © © 2022
                License:

                https://www.elsevier.com/tdm/userlicense/1.0/

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