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1دورية أكاديمية
المؤلفون: Shuya Yang, Sujan Pathak, Haiyan Tang, De Zhang, Yuqiong Chen, Bernard Ntezimana, Dejiang Ni, Zhi Yu
المصدر: Foods, Vol 13, Iss 2, p 325 (2024)
مصطلحات موضوعية: black tea, rolling time, aroma, taste, non-targeted metabolomics, sensory evaluation, Chemical technology, TP1-1185
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni
المصدر: Food Chemistry: X, Vol 18, Iss , Pp 100730- (2023)
مصطلحات موضوعية: Oolong tea, Aroma attribute, Tea processing mode, Tea cultivars, Molecular sensory technology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
المصدر: Foods, Vol 10, Iss 11, p 2627 (2021)
مصطلحات موضوعية: black tea, withering, quality, volatile compounds, nonvolatile, compounds, Chemical technology, TP1-1185
وصف الملف: electronic resource
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4
المؤلفون: Yuqiong Chen, Yu Zhi, Dejiang Ni, Bernard Ntezimana, Chang He, Jingtao Zhou, Yuchuan Li, Xinlei Yu
المصدر: LWT. 154:112597
مصطلحات موضوعية: Terpene, chemistry.chemical_compound, Horticulture, biology, Linalool, Chemistry, food and beverages, Red light, biology.organism_classification, Aroma, Black tea, Terpenoid, Food Science
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5
المؤلفون: Jingtao Zhou, Dejiang Ni, Xinlei Yu, Yuqiong Chen, Yu Zhi, Bernard Ntezimana, Yuchuan Li, Chang He
المصدر: Foods
Volume 10
Issue 11
Foods, Vol 10, Iss 2627, p 2627 (2021)مصطلحات موضوعية: nutritional characteristics, Health (social science), black tea, withering, TP1-1185, Plant Science, Polysaccharide, Health Professions (miscellaneous), Microbiology, Article, volatile compounds, Food science, Aroma, Black tea, chemistry.chemical_classification, biology, Chemical technology, Glycoside, biology.organism_classification, nonvolatile, Antioxidant capacity, chemistry, quality, Polyphenol, compounds, Peak value, Food Science
وصف الملف: application/pdf