文献
J-GLOBAL ID:202202243197320101
整理番号:22A0683849
GC-MSおよびGC-Oと官能指向フレーバ分析の組み合わせを用いた高グレードDianhong茶における主要な芳香活性化合物のキャラクタリゼーション【JST・京大機械翻訳】
Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
著者 (10件):
Ma Lijuan
(Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China)
,
Ma Lijuan
(Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China)
,
Gao Manman
(Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China)
,
Zhang Linqi
(Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China)
,
Qiao Yang
(Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China)
,
Li Jianxun
(Agricultural Processing Institute, Chinese Academy of Agricultural Sciences, Beijing, PR China)
,
Du Liping
(Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, PR China)
,
Du Liping
(Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China)
,
Zhang Huiling
(College of Food and Wine, Ningxia University, Yinchuan 750021, PR China)
,
Wang Hong
(Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry, Yibin 644000, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
378
ページ:
Null
発行年:
2022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)