Recent studies of the volatile compounds in tea-Reference-Cited by-同舟云学术

Recent studies of the volatile compounds in tea

Published:2013-10 Issue:2 Volume:53 Page:585-599
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Ziyin,Baldermann Susanne,Watanabe Naoharu

Funder

“100 Talents Programme of the Chinese Academy of Sciences”

Major State Basic Research Development Program

Publisher

Elsevier BV

Subject

Food Science

Reference103 articles.

1. Odor thresholds of the stereoisomers of methyl jasmonate;Acree;Journal of Agricultural and Food Chemistry,1985

2. Centrifugal precipitation chromatography, a powerful technique for the isolation of active enzymes from tea leaves (Camellia sinensis);Baldermann;Journal of Chromatography A,2009

3. Substrate usage and related reaction products of carotenoid cleavage enzymes isolated from Japanese green tea (Camellia sinensis);Baldermann;Carotenoid Science,2008

4. Both the adaxial and abaxial epidermal layers of the rose petal emit volatile scent compounds;Bergougnoux;Planta,2007

5. Monitoring of black tea fermentation process using electronic nose;Bhattacharyya;Journal of Food Engineering,2007

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