Funder
National Natural Science Foundation of China
Yunnan Provincial Science and Technology Department
Subject
Food Science,Analytical Chemistry
Reference34 articles.
1. General Administration of Quality Supervision, I.a.Q.o.t.P.s.R.o.C., Administration, C.N.S., 2018. Method for sensory evaluation of tea. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; China National Standardization Administration, p. 28.
2. Chemical analysis of French beans (Phaseolus vulgaris L.) by headspace solid phase microextraction (HS-SPME) and simultaneous distillation/extraction (SDE);Barra;Food Chemistry,2007
3. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea;Deng;Food Chemistry,2021
4. Interactions between flavor compounds and food ingredients and their influence on flavor perception;Guichard;Food Reviews International,2002
5. Modulation effects of microorganisms on tea in fermentation;Hu;Frontiers in Nutrition,2022
Cited by
2 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