Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.
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| Title: | Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period. |
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| Authors: | Huang F; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China., Yan YH; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China., Yao QB; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China., Li MN; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China., Ma JW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., Zhang ZH; School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Huang YY; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China., Jia XZ; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. |
| Source: | Molecules (Basel, Switzerland) [Molecules] 2024 Dec 17; Vol. 29 (24). Date of Electronic Publication: 2024 Dec 17. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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