Author:
Ouyang Jian,Jiang Ronggang,Chen Hongyu,Liu Qi,Yi Xiaoqin,Wen Shuai,Huang Fangfang,Zhang Xinyi,Li Juan,Wen Haitao,Xiong Ligui,Liu Zhonghua,Huang Jianan
Funder
Ministry of Agriculture of the People's Republic of China
Hunan Provincial Natural Science Foundation
Hunan Provincial Science and Technology Department
Reference38 articles.
1. Selection and breeding of a new highly aromatic black (white) tea cultivar danxia2;Chen;Guangdong Agricultural Science,2010
2. Identification of aroma composition and key odorants contributing to aroma characteristics of white teas;Chen;Molecules,2020
3. Characterization of aroma differences on three drying treatments in rucheng baimao (Camellia pubescens) white tea;Chen;LWT-Food Science and Technology,2023
4. Analysis of aroma sensory characteristics of and preference for large-leaf yellow tea using quantitative descriptive analysis and check-all-that-apply;Dai;Journal of Food Science,2022
5. Sensory and flavor chemistry Characteristics of australian beef: Influence of Intramuscular fat, feed, and breed;Frank;Journal of Agricultural and Food Chemistry,2016
Cited by
3 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