茶学每日文献20201009

2020-10-09  本文已影响0人  茶与生信2021

(1) Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
XiangyangGuoabcd, Chi-TangHode, XiaochunWancd, HuiZhuf, QiongLiubg, ZhenWenab
*Food Chemistry

(2) Simultaneous determination of total phenolic acids and total flavonoids in tea and honey samples using an integrated lab on a chip device
NafisehBagheri, Haider A.J.Al Lawati, JavadHassanzadeh
*Food Chemistry

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