Dynamic changes and interaction between different aroma types during low‐temperature roasting of bud green tea

Documenti analoghi

• Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times
  di: WeiJiang Fan, et al.
  Pubblicazione: (2024)
• Appearance quality, nutritional value, and aroma components of wild diguo (Ficus tikoua Bur.) fruit collected from southwest China
  di: Yang Li, et al.
  Pubblicazione: (2024)
• Bioactive peptides of marine organisms: Roles in the reduction and control of cardiovascular diseases
  di: Jia Du, et al.
  Pubblicazione: (2024)
• Forsythia suspensa Leaves Triterpenoids Induce Breast Cancer Cell Apoptosis via the Mitochondrial Pathway
  di: Xiao Li, et al.
  Pubblicazione: (2025)
• Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage
  di: Yen Vy Do, et al.
  Pubblicazione: (2024)