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    Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation by WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping

    Published 2024-12-01
    Subjects: “…variable temperature fermentation process; dianhong congou black tea; odor activity value; orthogonal partial least squares-discriminant analysis…”
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    Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea by HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong

    Published 2024-12-01
    Subjects: “…pearl orchid; flowering stage; volatile compounds; pearl orchid-scented tea; gas chromatography-mass spectrometry; odor activity value…”
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    Practice-Centered Education in Higher School by V. A. Starodubtsev

    Published 2021-06-01
    Subjects: “…professionally oriented activity…”
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    Flavor Metabolic Pathways of Fermented Large Yellow Croaker with Pediococcus pentosaceus by QIN Fei, ZHANG Shuyu, WEI Haocheng, NI Hui

    Published 2024-12-01
    Subjects: “…large yellow croaker; pediococcus pentosaceus; volatile flavor compounds; key odor-active compounds; free fatty acid; metabolic pathway…”
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