Author:
Yun Jing,Cui Chuanjian,Zhang Shihua,Zhu Jiaji,Peng Chuanyi,Cai Huimei,Yang Xiaogen,Hou Ruyan
Funder
Anhui Agriculture University
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Comparison of the flavors of Chinese “Keemun” black tea and Ceylon black tea;Aisaka;Journal of the Agricultural Chemical Society of Japan,1978
2. Detection of optimum fermentation time for black tea manufacturing using electronic nose;Bhattacharyya;Sensors Actuators B: Chemical,2007
3. Functional characterization of salicylic acid carboxyl methyltransferase from Camellia sinensis, providing the aroma compound of methyl salicylate during the withering process of white tea;Deng;Journal of Agricultural Food Chemistry,2017
4. Analysis of essential oils from cassia bark and cassia twig samples by GC-MS combined with multivariate data analysis;Deng;Food Analytical Methods,2014
5. Application of HS-SPME/GC-MS in volatile components analysis of green coffee beans from major production areas in Yunnan Province;Dong;Journal of Agriculture,2018