The aroma analysis of asparagus tea processed from different parts of green asparagus ( Asparagus officinalis L.)
Author:
Affiliation:
1. Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao) Ministry of Agriculture and Rural Affairs Qingdao City China
2. College of Horticulture Qingdao Agricultural University Qingdao City China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16175
Reference56 articles.
1. Comparative Metabolome and Transcriptome Analyses of Susceptible Asparagus officinalis and Resistant Wild A. kiusianus Reveal Insights into Stem Blight Disease Resistance
2. Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea
3. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis
4. Aroma formation and dynamic changes during white tea processing
5. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis
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3. Mathematical modeling of modified atmosphere package/LDPE film combination and its application to design breathing cylinders for extending the shelf life of green asparagus;Chemical and Biological Technologies in Agriculture;2023-07-12
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