Effects of Pre-harvest Induction and Post-harvest Processing of Tea Leaves on Carotenoids and Their Derived Aromas

被引：0
|
作者：
Shi, Jiang [1 ]
Wang, Jiatong [1 ,2 ]
Peng, Qunhua [1 ]
Lu, Haipeng [1 ]
Baldermann, Susanne [3 ]
Lin, Zhi [1 ]
机构：
[1] Key Lab of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou,310008, China
[2] Graduate School of Chinese Acwlemy of Agricultural Sciences, Beijing,100081, China
[3] University of Bayreuth, Faculty of Life Sciences: Food Nutrition and Health, Kulmbach,94137, Germany
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 04期
关键词：
D O I：
10.16429/j.1009-7848.2023.04.034
中图分类号：
学科分类号：
摘要：
29
引用
收藏
页码：365 / 376
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