Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness

Author:

Shao Chen-Yang,Zhang Yue,Lv Hai-Peng,Zhang Zhi-Fang,Zeng Jian-Ming,Peng Qun-Hua,Zhu Yin,Lin Zhi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Chiral analysis in food science;Alvarez-Rivera;Trends in Analytical Chemistry,2019

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3. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis;Baba;Journal of Agricultural and Food Chemistry,2014

4. Plant terpenoid synthases: Molecular biology and phylogenetic analysis;Bohlman;Proceedings of the National Academy of Sciences of the United States of America,1998

5. Identification of aroma composition and key odorants contributing to aroma characteristics of white teas;Chen;Molecules,2020

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