Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments

Documenti analoghi

• Influence of baking conditions and initial flavour load on the evolution of flavours in cookies
  di: Fidele M. Abedi, et al.
  Pubblicazione: (2024)
• Analysis of volatile floral fragrance components of Camellia yuhsienensis Hu by HS‐SPME/GC–MS
  di: Yaqi Yuan, et al.
  Pubblicazione: (2024)
• Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction
  di: Gitasree Borah, et al.
  Pubblicazione: (2024)
• Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit
  di: Aoting Li, et al.
  Pubblicazione: (2024)
• The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method
  di: Burcu Bozova, et al.
  Pubblicazione: (2024)