Author:
Yue Cuinan,Wang Zhihui,Peng Hua,Li Wenjin,Yang Puxiang
Reference55 articles.
1. Flavor characteristics of seven grades of black tea produced in Turkey;Alasalvar;Journal of Agricultural and Food Chemistry,2012
2. Geographical discrimination of red garlic (Allium sativum L.) using fast and non-invasive Attenuated Total ReflectanceFourier Transformed Infrared (ATR-FTIR) spectroscopy combined with chemometrics;Alessandra;Journal of Food Composition and Analysis,2020
3. Integration of non-targeted metabolomics and e-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas;Cheng;LWT-Food Science & Technology,2021
4. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing;Chen;Food Chemistry,2020
5. Structural insight into polyphenol oxidation during black tea fermentation;Chen;Food Chemistry X,2023
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献