Study of the dynamic changes in the non-volatile chemical...

Food Research International 2016 / 01 Vol. 79

Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

Tan, Junfeng, Dai, Weidong, Lu, Meiling, Lv, Haipeng, Guo, Li, Zhang, Yue, Zhu, Yin, Peng, Qunhua, Lin, Zhi
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Volume:
79
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.11.018
Date:
January, 2016
File:
PDF, 1001 KB
english, 2016
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