Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

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Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

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2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

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2016年论文

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Oolong tea made from tea plant ...... ifferent taste characteristics

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type

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Oolong tea made from tea plant ...... ifferent taste characteristics

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Oolong tea made from tea plant ...... ifferent taste characteristics

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P1476

Oolong tea made from tea plant ...... ifferent taste characteristics

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Fig2-The-shapes-and-tea-soup-color-of-different-types-of-tea.jpg

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Chen Wang

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Jiangbing Li

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Qingxiong Meng

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Shidong Lv

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Wenrui Zhang

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Xuemei Gao

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Yuanshuang Wu

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P2860

Jasmonic acid distribution and action in plants: regulation during development and response to biotic and abiotic stress.

Signal transduction pathways: targets for green and black tea polyphenols.

Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process.

A new liquid chromatography-mass spectrometry-based strategy to integrate chemistry, morphology, and evolution of eggplant (Solanum) species.

Dimensionality reduction and visualization in principal component analysis.

Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.

Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea.

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39.

Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds.

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s40064-016-2229-y

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scholarly article

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10.1186/S40064-016-2229-Y

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2016-05-10T00:00:00Z

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1014687608

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27247873

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4864747

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