Li, Huanhuan <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14340  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>China<br/>Evaluation Studies as Topic<br/>Female<br/>Food Analysis--methods<br/>Food Handling<br/>Gas Chromatography-Mass Spectrometry<br/>Humans<br/>Jasminum<br/>Male<br/>Odorants--analysis<br/>Solid Phase Microextraction<br/>Taste<br/>Tea--chemistry<br/>Volatile Organic Compounds--analysis<br/>Young Adult