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J-GLOBAL ID：202202261650918712
整理番号：22A0683817
Citrus reticulata Blanco CachchiensisとCamellia sinensis 「 Fudingdabaiから調製される柑橘類-白茶の特徴的フレーバを支配する重要な臭気物質への洞察【JST・京大機械翻訳】
Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’
Wang Jiatong
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Wang Jiatong
(Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China)
,
Wang Jiatong
(Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China)
,
Shi Jiang
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Zhu Yin
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Ma Wanjun
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Ma Wanjun
(Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China)
,
Yan Han
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Yan Han
(Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China)
,
Shao Chenyang
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Shao Chenyang
(Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China)
,
Wang Mengqi
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Zhang Yue
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Peng Qunhua
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
,
Chen Yuqiong
(Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China)
,
Lin Zhi
(Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou, Zhejiang Province 310008, China)
資料名：
Food Chemistry
(Food Chemistry)
巻： 377 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)
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