GC‐MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks-Reference-Cited by-同舟云学术

GC‐MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks

Published:2021-02-10 Issue:3 Volume:86 Page:813-823
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Wei¹,Qi Dandan¹,Wang Wenwen²,Miao Aiqing¹,Ma Chengying¹^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Tea Research Institute Guangdong Academy of Agricultural Sciences Guangzhou 510640 China

2. Agilent Technologies (China) Co. Ltd. Beijing 100102 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15612

Reference39 articles.

1. Unique graft combination of tea, Cr‐6017/UPASI‐9;Balasubramanian S.;Current Science,2010

2. Multivariate data validation for investigating primary HCMV infection in pregnancy

3. Effects of Rootstock/Scion Combinations on the Flavor of Citrus Fruit

4. Performance of some variable selection methods when multicollinearity is present

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