10 results on '"Shi, Jiang"'
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2. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
3. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics
4. Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’
5. Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components
6. Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas
7. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
8. Corrigendum to “Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS” [Food Chem. 414 (2023) 135739]
9. Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing
10. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing
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