Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Dynamic flavor changes and metabolite profiles of rose petals during black tea processing

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

Publication date: 30 April 2026

Source: Food Research International, Volume 230

Author(s): Xingmin Zhang, Hongyu Chen, Fanan Zhang, Yue Zhao, Jiang Shi, Chunwang Dong

Publication date: 30 April 2026Source: Food Research International, Volume 230Author(s): Xingmin Zhang, Hongyu Chen, Fanan Zhang, Yue Zhao, Jiang Shi, Chunwang Dong Read More

Related posts:

Default ThumbnailSynergistic enhancement of blueberry wine aroma through mixed fermentation with indigenous Hanseniaspora thailandica and Saccharomyces cerevisiae Default ThumbnailIsomaltooligosaccharide, galactomannan, and Lacticaseibacillus rhanmosus synergistically regulate intestinal immunity through the “gut-metabolism-immune axis” Default ThumbnailDynamic changes in volatile organic compounds and microbial community of snakehead segments coated with a gallic acid–embedded edible film Default ThumbnailDual role of calcium in regulating collagen integrity and proteolytic response during sea cucumber Apostichopus japonicus tenderization Default ThumbnailRecent advances on emerging biosensing technologies and portable analytical devices for detection of dairy proteins Default ThumbnailAntimicrobial effect of lauroyl arginate ethyl on Listeria monocytogenes and its application in controlling microbial contamination of enoki mushrooms (Flammulina velutipes)
← 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.