文献
J-GLOBAL ID:201702285383864075
整理番号:17A0404972
官能分析とE鼻による臭気しきい値によるウーロン茶浸出液中の揮発性化合物間の相乗作用の評価【Powered by NICT】
Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose
著者 (7件):
Zhu JianCai
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China)
,
Zhu JianCai
(School of Food Science and Technology, Jiangnan University, Wuxi 214112, Jiangsu, PR China)
,
Chen Feng
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China)
,
Chen Feng
(Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson 29634, USA)
,
Wang LingYing
(Shanghai Cosmax (China) Cosmetics Co., LTD, Shanghai, PR China)
,
Niu YunWei
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China)
,
Xiao ZuoBing
(Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1484-1490
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)