Study of the aroma formation and transformation during the...

  • Main
  • 2018 / 3
  • Study of the aroma formation and transformation during the...

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

Chengying, Ma, Junxing, Li, Wei, Chen, Wenwen, Wang, Dandan, Qi, Shi, Pang, Aiqing, Miao
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.03.052
Date:
March, 2018
File:
PDF, 1.80 MB
english, 2018
Conversion to is in progress
Conversion to is failed