Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

Gui, Jiadong; Fu, Xiumin; Zhou, Ying; Katsuno, Tsuyoshi; Mei, Xin; Deng, Rufang; Xu, Xinlan; Zhang, Linyun; Dong, Fang; Watanabe, Naoharu; Yang, Ziyin

期刊名称Journal of Agricultural and Food Chemistry
作者Gui, Jiadong; Fu, Xiumin; Zhou, Ying; Katsuno, Tsuyoshi; Mei, Xin; Deng, Rufang; Xu, Xinlan; Zhang, Linyun; Dong, Fang; Watanabe, Naoharu; Yang, Ziyin
印刷ISSN0021-8561
电子ISSN1520-5118
发表时间2015-08-03
DOI10.1021/acs.jafc.5b02741

发现好书期刊，享受阅读乐趣

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?