Effect of baking on the flavor stability of green tea beverages

相似书籍

• Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions
  由: Jieqiong Wang, et al.
  出版: (2023)
• Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
  由: Shi, Yali, et al.
  出版: (2022)
• Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
  由: Yali Shi, et al.
  出版: (2022)
• Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
  由: Panpan Liu, et al.
  出版: (2023)
• Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
  由: Qing-Qing Cao, et al.
  出版: (2021)