Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves

Published:2010 Issue:4 Volume:57 Page:171-174
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Miyata Yuji,Tanaka Takashi,Noda Masayuki,Tamaya Kei,Matsui Toshiro,Nishizono Shoko,Tamaru Shizuka,Tanaka Kazunari

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference15 articles.

1. Aroma components characteristic of spring green tea.

2. 2) 川上美智子,被覆茶の香気,「茶の香り研究ノート」,第1版(光生館,東京),pp. 49-66(2000).

3. Studies on the Flavor of Green Tea

4. Effects of withering and mass-rolling processes on the formation of aroma components in pouchong type semi-fermented tea.

5. Development of New Fermented Tea by Mixed Kneading of Third Crop of Green Tea Leaves and Loquat Leaves

Cited by 2 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. Modulation effects of microorganisms on tea in fermentation;Frontiers in Nutrition;2022-08-02

2. Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves;Bioscience, Biotechnology, and Biochemistry;2010-08-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP