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Xiaochen Wen, Tongtong Xie, Xinying Chen, Jie Li, Xiaoyang Han and Haiwei Sun
In order to obtain the quality information of Taishan black tea and provide data support for the establishment of assessment criteria for quality control of Taishan black tea, in this study, 45 samples of Taishan black tea were collected during the summe...
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Lucio Bonaccorsi, Andrea Donato, Antonio Fotia, Patrizia Frontera and Andrea Gnisci
During the phenomenon of food degradation, several volatile organic compounds are generally released. In particular, due to lipid oxidation in stored and packed meat, hexanal is formed as a typical decomposition product. Therefore, its detection can prov...
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