Recent Advances in Volatiles of Teas-Reference-Cited by-同舟云学术

Recent Advances in Volatiles of Teas

Published:2016-03-11 Issue:3 Volume:21 Page:338
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Zheng Xin-Qiang,Li Qing-Sheng,Xiang Li-Ping,Liang Yue-Rong^ORCID

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/21/3/338/pdf

Reference69 articles.

1. Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

2. BIOCHEMISTRY OF TEA FERMENTATION: THE ROLE OF CAROTENES IN BLACK TEA AROMA FORMATION

3. β-carotene biotransformation to obtain aroma compounds

4. Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma

5. Studies on fatty acid composition in teaCamellia sinensis

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