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Journal Abstract Search

444 related items for PubMed ID: 30795823

  • 1. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z, Han B, Jing W, Yi Z, Zhang Y, Ren D, Yi L.
    J AOAC Int; 2019 Nov 01; 102(6):1834-1844. PubMed ID: 30795823
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  • 2. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S, Lu C, Li M, Ye Y, Wei X, Tong H.
    J Sci Food Agric; 2018 Nov 01; 98(14):5278-5286. PubMed ID: 29652443
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  • 3. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.
    Chen G, Zhu G, Xie H, Zhang J, Huang J, Liu Z, Wang C.
    Food Res Int; 2024 Oct 01; 194():114928. PubMed ID: 39232540
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  • 4. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
    Wang C, Lv S, Wu Y, Lian M, Gao X, Meng Q.
    J Sci Food Agric; 2016 Oct 01; 96(13):4492-8. PubMed ID: 26858163
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  • 13. Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis).
    Zhu Y, Shao CY, Lv HP, Zhang Y, Dai WD, Guo L, Tan JF, Peng QH, Lin Z.
    J Chromatogr A; 2017 Mar 24; 1490():177-190. PubMed ID: 28216091
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  • 14. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
    Li H, Luo L, Ma M, Zeng L.
    J Food Sci; 2018 Nov 24; 83(11):2718-2732. PubMed ID: 30339723
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