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Journal Abstract Search


169 related items for PubMed ID: 39232540

  • 21. The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.
    Lv S, Wu Y, Zhou J, Lian M, Li C, Xu Y, Liu S, Wang C, Meng Q.
    PLoS One; 2014; 9(12):e116428. PubMed ID: 25551231
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  • 22. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
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  • 23. 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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  • 26. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.
    Huang W, Fang S, Wang J, Zhuo C, Luo Y, Yu Y, Li L, Wang Y, Deng WW, Ning J.
    Food Chem; 2022 Nov 30; 395():133549. PubMed ID: 35777211
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  • 27. 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 30; 96(13):4492-8. PubMed ID: 26858163
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  • 29. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.
    Li Z, Wang J.
    PLoS One; 2020 Oct 30; 15(12):e0244224. PubMed ID: 33347483
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  • 30. LC-MS and GC-MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea.
    Liu X, Zhou F, Wen M, Jiang S, Long P, Ke JP, Han Z, Zhu M, Zhou Y, Zhang L.
    Food Res Int; 2024 Sep 30; 191():114740. PubMed ID: 39059930
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  • 34. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
    Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z.
    J Sci Food Agric; 2023 Nov 30; 103(14):7136-7152. PubMed ID: 37337850
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  • 35. Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics.
    Zhu M, Sun J, Zhao H, Wu F, Xue X, Wu L, Cao W.
    Food Chem; 2022 Aug 01; 384():132461. PubMed ID: 35228000
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  • 36. Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture.
    Liu P, Zheng P, Feng L, Gong Z, Zheng L, Gao S, Wang X, Ye F, Huang J, Liu Z.
    Food Chem; 2022 May 01; 375():131847. PubMed ID: 34942497
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  • 37. Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas.
    Chen Q, Zhang M, Chen M, Li M, Zhang H, Song P, An T, Yue P, Gao X.
    Food Chem; 2021 Jul 15; 350():129234. PubMed ID: 33588283
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