换一批
换一批Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.
作者：
关键词
AEDACamellia sinensisESIFDGC–MS/OHIPVHR-MSIndoleLTPGTMetabolome analysisNTPGTOdorant compoundsTea leaves[(15)N]Anthranilic acid[(15)N]Indolearoma extraction and dilution analysiselectrospray ionisationfactor of dilution valuegas chromatography–mass spectroscopy–olfactometry determinationherbivore-induced plant volatileshigh resolution mass spectroscopylow temperature processed green teanormal temperature processed green tea
主题词
山茶(Camellia sinensis);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);植物提取物(Plant Extracts);茶(Tea);温度(Temperature)
DOI
10.1016/j.foodchem.2013.10.069
PMID
24262573
发布时间
2016-11-25
- 浏览138
Food chemistry
388-95页
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