Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics-Reference-Cited by-同舟云学术

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

Published:2018-06 Issue: Volume:108 Page:413-422
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ma Chengying,Li Junxing,Chen Wei,Wang Wenwen,Qi Dandan,Pang Shi,Miao Aiqing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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4. Single-versus multiple-pest infestation affects differently the biochemistry of tomato (Solanum lycopersicum ‘Ailsa Craig’);Errard;Journal of Agricultural and Food Chemistry,2015

5. Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements;Ghasemi-Varnamkhasti;Journal of Food Engineering,2010

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