Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 15 December 2025

Source: LWT, Volume 238

Author(s): Hongli Zhang, Liyong Luo, Jiayue Liu, Fang Wei, Yan Liu, Liang Zeng

Publication date: 15 December 2025Source: LWT, Volume 238Author(s): Hongli Zhang, Liyong Luo, Jiayue Liu, Fang Wei, Yan Liu, Liang Zeng Read More

Related posts:

Default ThumbnailUsing gluten in broomcorn millet steamed bread: Effects on structural characteristics and quality Default ThumbnailImpact of combined single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional and baking performance of highland barley-wheat bran flour composite bread Default ThumbnailFabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids Default ThumbnailMelatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism Default ThumbnailIdentification of thermal degradation products of spice curcumin and their interactions with actin, collagen, and myosin using HPLC-Q-TOF-MS and molecular docking studies Default ThumbnailCritical mycotoxins in Chinese diets: Multidimensional exposure assessment, thermal degradation, and hidden mycotoxin release mechanisms
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.