Showing 1 - 4 results of 4 for search '"taste activity value"', query time: 0.13s Refine Results
  1. 1
    Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea during a Storage Period of 1~8 Years

    Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea during a Storage Period of 1~8 Years by Yu SHEN, Haiyan ZHU

    Published 2025-07-01
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  2. 2
    Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing

    Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing by Huihui FU, Hongmei WEN, Wei FU, Jiaxin JIN, Qingqing LI, Qingling WANG

    Published 2025-03-01
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  3. 3
    Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice

    Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice by HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling

    Published 2025-01-01
    Subjects: “…fermented glutinous rice|nutrition evaluation|taste activity value|relative odor activity value|key aroma components…”
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  4. 4
    Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea

    Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea by Linlin SHI, Nannan ZHAO, Junye ZHU, Lizheng XIAO, Haitao WEN

    Published 2025-07-01
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