Reform Raises Efficiency of Tea Estates in India.
- Published in:
- Agris On-Line Papers in Economics & Informatics, 2017, p. 101, doi. 10.7160/aol.2017.090209
- By:
- Publication type:
- Article
Works matching DE "TEA -- Flavor %26 odor"
Results: 17
1
2
The Authentic Taste of Puer Tea and Transnational Interests.
- Published in:
- Taiwan Journal of Anthropology, 2016, v. 14, n. 1, p. 89
- By:
- Publication type:
- Article
3
Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage.
- Published in:
- Foods, 2018, v. 7, n. 11, p. 177, doi. 10.3390/foods7110177
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- Publication type:
- Article
4
Requirements to technological water quality for tea drinks preparation.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 1, p. 14
- By:
- Publication type:
- Article
5
CONTRIBUTION OF TEMPORAL DOMINANCE OF SENSATIONS METHOD TO THE SENSORY DESCRIPTION OF TASTE PROPERTIES OF COMMERCIAL GREEN TEA BRANDS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 71, doi. 10.5219/274
- By:
- Publication type:
- Article
6
The Tea, The Burger, The Violin, The Poetry: An Interview with Theodore Haddin.
- Published in:
- 2013
- Publication type:
- Interview
7
some subtle flavor.
- Published in:
- 2017
- By:
- Publication type:
- Poem
8
Effect of Instant Tea Powder with High Ester-catechins Content on Shelf Life Extension of Sponge Cake.
- Published in:
- Journal of Agricultural Science & Technology, 2013, v. 15, n. 3, p. 537
- By:
- Publication type:
- Article
9
Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage.
- Published in:
- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030050
- By:
- Publication type:
- Article
10
Effect of teapot materials on the chemical composition of oolong tea infusions.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 2, p. 751, doi. 10.1002/jsfa.8522
- By:
- Publication type:
- Article
11
Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4492, doi. 10.1002/jsfa.7663
- By:
- Publication type:
- Article
12
A comparison of the flavor of green teas from around the world.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 7, p. 1315, doi. 10.1002/jsfa.6413
- By:
- Publication type:
- Article
13
DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF WHITE, GREEN AND BLACK TEAS (CAMELLIA SINENSIS).
- Published in:
- GIDA: The Journal of Food, 2017, v. 42, n. 5, p. 494, doi. 10.15237/gida.GD17024
- By:
- Publication type:
- Article
14
Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics.
- Published in:
- Molecules, 2018, v. 23, n. 2, p. 104, doi. 10.3390/molecules23020104
- By:
- Publication type:
- Article
15
Chemical qualities and phenolic compounds of Assam tea after soil drench application of selenium and aluminium.
- Published in:
- Plant & Soil, 2012, v. 356, n. 1/2, p. 381, doi. 10.1007/s11104-012-1139-1
- By:
- Publication type:
- Article
16
Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing.
- Published in:
- International Journal of Food Science, 2021, v. 2021, p. 1, doi. 10.1155/2021/5542109
- By:
- Publication type:
- Article
17
Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium.
- Published in:
- Flavour & Fragrance Journal, 2017, v. 32, n. 6, p. 451, doi. 10.1002/ffj.3402
- By:
- Publication type:
- Article