Data on green tea flavor determinantes as affected by cultivars and manufacturing processes-Reference-Cited by-同舟云学术

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Data on green tea flavor determinantes as affected by cultivars and manufacturing processes

Published:2017-02 Issue: Volume:10 Page:492-498
ISSN:2352-3409
Container-title:Data in Brief
language:en
Short-container-title:Data in Brief

Author:

Han Zhuo-Xiao,Rana Mohammad M.,Liu Guo-Feng,Gao Ming-Jun,Li Da-Xiang,Wu Fu-Guang,Li Xin-Bao,Wan Xiao-Chun,Wei Shu

Funder

National Natural Science Foundation of China

Research Fund for the Doctoral Program of Higher Education

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference8 articles.

1. Green tea flavor determinants and their changes over manufacturing processes;Han;Food Chem.,2016

2. Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea;Joshi;Food Chem.,2015

3. Analysis of enantiomeric linalool ratio in green and roasted coffee;Bonnlander;Flavour Fragr. J.,2006

4. Tea aroma formation;Ho;Food Sci. Hum. Wellness,2015

5. Characterization of volatile aroma compounds in cooked black rice;Yang;J. Agric. Food Chem.,2008

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