Compositional Change ofPu-erhTea during Processing-Reference-Cited by-同舟云学术

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Compositional Change ofPu-erhTea during Processing

Published:1993-01 Issue:10 Volume:57 Page:1745-1746
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Gong Zhengli,Watanabe Naoharu,Yagi Akihito,Etoh Hideo,Sakata Kanzo,Ina Kazuo,Liu Qinjin

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.57.1745

Cited by 33 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. Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value;Foods;2023-09-26

2. Investigation on the volatiles and aromatic characteristic of Raw Pu-erh tea with different storage durations by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and odor activity value analysis;2023-08-03

3. Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis;Flavour and Fragrance Journal;2023-07-20

4. Dynamic Analysis of the Bacterial Community and Determination of Antioxidant Capacity during the Fermentation of Sour Tea;Fermentation;2023-02-09

5. Regulation of fungal community and the quality formation and safety control of Pu‐erh tea;Comprehensive Reviews in Food Science and Food Safety;2022-10-06

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