Effect of shaking process on correlations between catechins and volatiles in oolong tea

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of shaking process on correlations between catechins and volatiles in oolong tea
Authors
Keywords
aroma, EGCG, partial oxidation, semifermentation, tea manufacturing
Journal
JOURNAL OF FOOD AND DRUG ANALYSIS
Volume 24, Issue 3, Pages 500-507
Publisher
Elsevier BV
Online
2016-04-13
DOI
10.1016/j.jfda.2016.01.011

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.