Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

被引：0
|
作者：
Li, Nannan [1 ,2 ,3 ]
Yao, Zhengying [1 ]
Ning, Jingming [2 ]
Sun, Lijun [1 ]
Lin, Qunying [1 ]
Zhu, Xiaoyan [1 ]
Li, Cuihong [3 ]
Zheng, Xiaohe [3 ]
Jin, Jinghong [1 ]
机构：
[1] China CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Jiangsu Province, Nanjing,211111, China
[2] School of Tea and Food Science and Technology, Anhui Agricultural University, Anhui Province, Hefei,230036, China
[3] Tianfang Tea Industry Co., Ltd, Shitai, Anhui Province, 245100, China
来源：
Food Chemistry: X | 2024年 / 24卷
关键词：
Compendex;
D O I：
10.1016/j.fochx.2024.101935
中图分类号：
学科分类号：
摘要：
Ethanol - Freezing - Ion chromatography - Ion mobility spectrometers - Low temperature drying - Tea
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