Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods
Author:
Affiliation:
1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
2. Kunming Crain & Oil and Feed Product Quality Inspection Center, Yunnan, People’s Republic of China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1295256
Reference58 articles.
1. Characterization of Pu-erh Tea Using Chemical and Metabolic Profiling Approaches
2. Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea
3. New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea—Fuzhuan Brick Tea
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