文献
J-GLOBAL ID:202202249531233790
整理番号:22A0646377
感覚指向フレーバ分析による粗および中等火災Rougui Wuyi Rock茶における重要なAroma活性化合物のキャラクタリゼーションとAromaに及ぼすロースティングの影響の解明【JST・京大機械翻訳】
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea () by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma
著者 (6件):
Yang Ping
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), China)
,
Yu Mingguang
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), China)
,
Song Huanlu
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), China)
,
Xu Yongquan
(National Engineering Research Center for Tea Industry, Chinese Academy of Agricultural Sciences Tea Research Institute, China)
,
Lin Yanping
(College of Tea and Food Science, Wuyi University, China)
,
Granvogl Michael
(Department of Food Chemistry and Analytical Chemistry (170a), Faculty of Natural Sciences, Institute for Food Chemistry, University of Hohenheim, Germany)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
70
号:
1
ページ:
267-278
発行年:
2022年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)