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food chemistry(1)

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Chen, QC AND Shi, J AND Mu, B AND Chen, Z AND Dai, WD AND Lin, Z(0)

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chen, qincao jiangxi agr univ, coll agr, 1101 zhimin ave, nanchang 330045, jiangxi, peoples r china(1)
chen, zhen sanyu tea ind co ltd, 341 zhaoming rd,tongcheng st, fuding 355200, fujian, peoples r china(1)
dai, weidong(1)
lin, zhi chinese academy of agricultural sciences (caas) tea res inst, 9 meiling south rd, hangzhou , zhejiang, peoples r china(1)
mu, bing(1)
shi, jiang(1)
chen, qincao(1)

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2020(1)

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资源类型: 外文期刊

作者:Chen, QC(精确检索)

作者: Shi, J(精确检索)

作者: Mu, B(精确检索)

作者: Chen, Z(精确检索)

作者: Dai, WD(精确检索)

作者: Lin, Z(精确检索)

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1Metabolomics Combined With Proteomics Provides A Novel Interpretation Of The Changes In Nonvolatile Compounds During White Tea Processing

作者： Chen, QC; Shi, J; Mu, B; Chen, Z; Dai, WD; Lin, Z; JCR（2021版） EI（2021版）

机构： Chen, Qincao; Shi, Jiang; Mu, Bing; Dai, Weidong; Lin, Zhi Chinese Academy of Agricultural Sciences (CAAS) Tea Res Inst, 9 Meiling South Rd, Hangzhou , Zhejiang, Peoples R China; Chen, Qincao Jiangxi Agr Univ, Coll Agr, 1101 Zhimin Ave, Nanchang 330045, Jiangxi, Peoples R China; Chen, Zhen Sanyu Tea Ind Co Ltd, 341 Zhaoming Rd,Tongcheng St, Fuding 355200, Fujian, Peoples R China;

来源：FOOD CHEMISTRY

关键词： White Tea Nonvolatile Compounds Taste Metabolomics Proteomics Withering