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1,284
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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Author(s):
Xiangyang Guo
,
Chi-Tang Ho
,
Xiaochun Wan
,
Hui Zhu
,
Qiong Liu
,
Zhen Wen
Publication date
Created:
March 2021
Publication date
(Print):
March 2021
Journal:
Food Chemistry
Publisher:
Elsevier BV
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New directions in predictive processing
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38
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A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
R.J.W. Lambert
,
P.N. Skandamis
,
P.J. Coote
…
(2001)
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Tea aroma formation
Chi-Tang Ho
,
Xin Zheng
,
Shiming Li
(2015)
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Recent studies of the volatile compounds in tea
Ziyin Yang
,
Susanne Baldermann
,
Naoharu Watanabe
(2013)
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Author and article information
Contributors
Chi-Tang Ho:
(View ORCID Profile)
Zhen Wen:
(View ORCID Profile)
Journal
Title:
Food Chemistry
Abbreviated Title:
Food Chemistry
Publisher:
Elsevier BV
ISSN (Print):
03088146
Publication date Created:
March 2021
Publication date (Print):
March 2021
Volume
: 341
Page
: 128230
Article
DOI:
10.1016/j.foodchem.2020.128230
PubMed ID:
33038771
SO-VID:
a5faea95-7ea6-4cf5-994d-9d842c8c8bcb
Copyright ©
© 2021
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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