The enantiomeric distributions of volatile constituents in different tea cultivars-Reference-Cited by-同舟云学术

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The enantiomeric distributions of volatile constituents in different tea cultivars

Published:2018-11 Issue: Volume:265 Page:329-336
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mu Bing,Zhu Yin,Lv Hai-Peng,Yan Han,Peng Qun-Hua,Lin Zhi

Funder

National Natural Science Foundation of China

Central Public-interest Scientific Institution Basal Research Fund

Natural Science Foundation of Zhejiang Province

Special Funds for the Construction of Modern Agricultural Technology Systems

Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Proteomic analysis of microparticles isolated from malaria positive blood samples;Antwi-Baffour;Proteome Science,2016

2. Volatile composition of Merlot red wine and its contribution to the aroma: Optimization and validation of analytical method;Arcari;Talanta,2017

3. Fast headspace-enantioselective GC–mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods;Cagliero;Food Chemistry,2012

4. Determination of enantiomeric distribution of terpenes for quality assessment of Australian tea tree oil;Davies;Journal of Agricultural and Food Chemistry,2016

5. Optimization of headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry for detecting methoxyphenolic compounds in pu-erh tea;Du;Journal of Agricultural and Food Chemistry,2013

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