Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
Li, Huanhuan
Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes. [electronic resource] - Journal of food science Nov 2018 - 2718-2732 p. digital
Publication Type: Journal Article
1750-3841
10.1111/1750-3841.14340 doi
Adult
China
Evaluation Studies as Topic
Female
Food Analysis--methods
Food Handling
Gas Chromatography-Mass Spectrometry
Humans
Jasminum
Male
Odorants--analysis
Solid Phase Microextraction
Taste
Tea--chemistry
Volatile Organic Compounds--analysis
Young Adult
Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes. [electronic resource] - Journal of food science Nov 2018 - 2718-2732 p. digital
Publication Type: Journal Article
1750-3841
10.1111/1750-3841.14340 doi
Adult
China
Evaluation Studies as Topic
Female
Food Analysis--methods
Food Handling
Gas Chromatography-Mass Spectrometry
Humans
Jasminum
Male
Odorants--analysis
Solid Phase Microextraction
Taste
Tea--chemistry
Volatile Organic Compounds--analysis
Young Adult