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
