Contribution of tea stems to large-leaf yellow tea aroma-Reference-Cited by-同舟云学术

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Contribution of tea stems to large-leaf yellow tea aroma

Published:2024-12 Issue: Volume:460 Page:140472
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Qiuyan,Huang Wenjing,Sheng Caiyan,Wu Yida,Lu Mingxia,Li Tiehan,Zhang Jixin,Wei Yuming,Wang Yujie,Ning Jingming

Funder

Ministry of Science and Technology of the People's Republic of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference41 articles.

1. Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal;Adams;Journal of Agricultural and Food Chemistry,2008

2. Mechanisms of formation of alkylpyrazines in the Maillard reaction;Amrani-Hemaimi;Journal of Agricultural and Food Chemistry,1995

3. Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates;Benet;Food Chemistry,2015

4. Effects of reducing sugars on the structural and flavor properties of the Maillard reaction products of Lycium barbarum seed meal;Chen;Foods,2023

5. Isotope labeling studies on the origin of 3,4-Hexanedione and 1,2-Butanedione in an alanine/glucose model system;Chu;Journal of Agricultural and Food Chemistry,2009

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses;Foods;2024-08-23

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