Search

Your search keyword '"Duan, Yuwei"' showing total 4 results
Start Over Author "Duan, Yuwei" Publisher springer science and business media llc
4 results on '"Duan, Yuwei"'

1. Green-Solvent Processed Blade-Coating Organic Solar Cells with an Efficiency Approaching 19% Enabled by Alkyl-Tailored Acceptors

Author

Bai, Hairui, primary, Ma, Ruijie, additional, Su, Wenyan, additional, Peña, Top Archie Dela, additional, Li, Tengfei, additional, Tang, Lingxiao, additional, Yang, Jie, additional, Hu, Bin, additional, Wang, Yilin, additional, Bi, Zhaozhao, additional, Su, Yueling, additional, Wei, Qi, additional, Wu, Qiang, additional, Duan, Yuwei, additional, Li, Yuxiang, additional, Wu, Jiaying, additional, Ding, Zicheng, additional, Liao, Xunfan, additional, Huang, Yinjuan, additional, Gao, Chao, additional, Lu, Guanghao, additional, Li, Mingjie, additional, Zhu, Weiguo, additional, Li, Gang, additional, Fan, Qunping, additional, and Ma, Wei, additional

Published
2023
Full Text
View/download PDF

3. Effect of water quality on the main components in Fuding white tea infusions

Author

Yangjun Lv, Shikang Zhang, Haihua Zhang, Huang Yunyun, Zhu Yuejin, Pan Junxian, Yulan Jiang, Duan Yuwei, and Kunkun Geng

Subjects
Taste, Chromatography, biology, business.industry, 010401 analytical chemistry, food and beverages, Catechin, 04 agricultural and veterinary sciences, Theanine, biology.organism_classification, 040401 food science, 01 natural sciences, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Tap water, Brewing, Original Article, Food science, Water quality, Caffeine, business, Aroma, Food Science
Abstract

The aim of this study was to investigate the effect of water quality on the main components in Fuding white tea infusions, including catechins, caffeine, theanine and free amino acids. Pure, tap and spring water were tested, and water quality was found to have a distinct effect on the main compounds extracted. Pure water, which was weakly acidic and low in dissolved ions, achieved the highest catechin content, whereas caffeine and theanine, and amino acids, were higher in infusions made with spring and tap water, respectively. Sensory evaluation was performed to evaluate infusion colour, taste and aroma, and sensory quality was similarly influenced by water type, due primarily to differences in dissolved ions. Pure water was more suitable for brewing white tea with superior colour, aroma and taste.

Published
2017

Catalog

Books, media, physical & digital resources
See catalog results