Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products

The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), a...

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Detalles Bibliográficos
Autores principales: Zhang, Ting, Ni, Hui, Qiu, Xu-Jian, Li, Ting, Zhang, Liang-Zhen, Li, Li-Jun, Jiang, Ze-Dong, Li, Qing-Biao, Chen, Feng, Zheng, Fu-Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943613/
https://www.ncbi.nlm.nih.gov/pubmed/31817626
http://dx.doi.org/10.3390/molecules24244473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943613/
https://www.ncbi.nlm.nih.gov/pubmed/31817626
http://dx.doi.org/10.3390/molecules24244473

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