Artigo
Revisado por pares
Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach
2015; Elsevier BV; Volume: 79; Linguagem: Inglês
10.1016/j.foodres.2015.11.018
ISSN1873-7145
AutoresJunfeng Tan, Weidong Dai, Meiling Lü, Haipeng Lv, Li Guo, Yue Zhang, Yin Zhu, Qunhua Peng, Zhi Lin,
Tópico(s)Food Quality and Safety Studies
Referência(s)