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      Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage

      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)
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            Identification of key odorants responsible for chestnut-like aroma quality of green teas

            Yin Di Zhu, Jun-Feng Tan, Wei-Dong Dai … (2018)
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              Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies

              Yue Zhang, Jiang Shi, Zhi Lin … (2017)
              Article 0 comments Cited 43 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: March 2024
                Publication date (Print): March 2024
                Volume: 437
                Page: 137831
                Article
                DOI: 10.1016/j.foodchem.2023.137831
                SO-VID: a5ad17eb-56c3-47bf-8ef0-775079ab7f17
                Copyright © © 2024
                License:

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

                https://doi.org/10.15223/policy-017

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-012

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-004

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