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机译:土耳其绿茶粉中挥发性化合物的比较研究:茶克隆,遮光度和拍摄时间的影响
Department of Food Engineering, Akdeniz University, 07059, Antalya, Turkey,Department of Food Engineering, Necmettin Erbakan University, 42050, Konya, Turkey;
Department of Food Engineering, Akdeniz University, 07059, Antalya, Turkey;
Department of Food Engineering, Akdeniz University, 07059, Antalya, Turkey;
Department of Food Engineering, Akdeniz University, 07059, Antalya, Turkey;
Department of Food Engineering, Akdeniz University, 07059, Antalya, Turkey;
Turkish Tea Board, 53080, Rize, Turkey;
Department of Food Engineering, Akdeniz University, 07059, Antalya, Turkey;
Green tea powder; Hydrodistillation; PCA; SPME; Shading; Volatiles;
机译:土耳其绿茶粉的理化特性:拍摄期,遮光和克隆的影响
机译:射击期和提取条件对土耳其绿茶生物活性化合物的影响
机译:射击期和提取条件对土耳其绿茶生物活性化合物的影响
机译:气相色谱/质谱法制液蒸汽挥发性组分的变化研究
机译:绿茶配方对茶儿茶素生物利用度测量的影响。
机译:基于化学指纹相似度结合主成分分析和聚类分析的云南普mai山普sun绿茶的挥发分差异比较分析
机译:拍摄时间和提取条件对土耳其绿茶中生物活性成分的影响