Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea-Reference-Cited by-同舟云学术

Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea

Published:2022-06 Issue: Volume:14 Page:100310
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Chao,Li Juan,Zhang Ya,Wu Xuejiao,He Zhongrong,Zhang Yin,Zhang Xingmin,Li Qin,Huang Jianan,Liu Zhonghua

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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