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Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances
Author(s):
Huajie Wang
,
Jinjie Hua
,
Yongwen Jiang
,
Yanqin Yang
,
Jinjin Wang
,
Haibo Yuan
Publication date
Created:
October 2020
Publication date
(Print):
October 2020
Journal:
Food Research International
Publisher:
Elsevier BV
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PubMed
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40
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Tea aroma formation
Chi-Tang Ho
,
Xin Zheng
,
Shiming Li
(2015)
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Tea aroma formation from six model manufacturing processes
Zhihui Feng
,
Yifan Li
,
Ming. Li
…
(2019)
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Antioxidant and antimicrobial activities of tea infusions
M. Almajano
,
Rosa Carbó
,
J. Angel López Jiménez
…
(2008)
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Author and article information
Contributors
Jinjie Hua:
(View ORCID Profile)
Yanqin Yang:
(View ORCID Profile)
Journal
Title:
Food Research International
Abbreviated Title:
Food Research International
Publisher:
Elsevier BV
ISSN (Print):
09639969
Publication date Created:
October 2020
Publication date (Print):
October 2020
Volume
: 136
Page
: 109479
Article
DOI:
10.1016/j.foodres.2020.109479
PubMed ID:
32846562
SO-VID:
c7736817-168f-48dd-94ce-0d7225c145cd
Copyright ©
© 2020
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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