Brewing method-dependent changes of volatile aroma constituents of green tea (<i>Camellia sinensis</i> L.).

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作者： Canan,Göksu Sürücü ^[1] ; Aysu,Tolun ^[2] ; Ozan,Halisçelik ^[3] ; Nevzat,Artık ^[2]

作者单位： Plant-Based Food Research Center, Field Crops Central Research Institute, Directorate General of Agricultural Research and Policies Ankara Türkiye. ^[1] Department of Food Engineering Ankara University Ankara Türkiye. ^[2] Core Unit Metabolomics, Berlin Institute of Health Charité University Berlin Germany. ^[3]

关键词 Camellia sinensis L.GC–MS SPME aromatic volatile compounds brewing green tea

DOI 10.1002/fsn3.4307

PMID 39479672

发布时间 2024-11-01

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Food science & nutrition

2024年12卷10期

7186-7201页

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Brewing method-dependent changes of volatile aroma constituents of green tea (<i>Camellia sinensis</i> L.).

Food science & nutrition

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Food science & nutrition

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Brewing method-dependent changes of volatile aroma constituents of green tea (<i>Camellia sinensis</i> L.).

Food science & nutrition

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Food science & nutrition

相关期刊

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