Results 121 to 130 of about 6,093 (195)

Metabolomics and sensomics reveal non-volatile flavor dynamics in summer-autumn steamed green tea flakes processing. [PDF]

NPJ Sci Food
Ni Z, Pan H, Chen Y, Chen J, Wu W, Chen W, Wang Y, Zhou J.   +7 more
europepmc   +1 more source

Divergent volatile metabolomes and flavor attributes in rice fermented by <i>Aspergillus oryzae</i> and <i>Aspergillus flavus</i>. [PDF]

Front Fungal Biol
McCarthy CO, Choi D, Nolden AA, Decker EA, Yu JH, Gibbons JG.   +5 more
europepmc   +1 more source

Improvement of Astringent Persimmon.

Journal for the Utilization of Agricultural Products, 1961
SEIJI YOSHIKAWA, SUSUMU KIMURA, KEIJI KAINUMA   +2 more
openaire   +2 more sources

Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons. [PDF]

NPJ Sci Food
Zheng A, Dong M, Zhang Z, Fang J, Pan Y, Jiang L, Tian C, Tan J, Deng S, Zhang C, Wang Z, Zhou C, Guo Y.   +12 more
europepmc   +1 more source

Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea. [PDF]

Foods
Zhao L, Fang W, Ou X, Huang T, Xie H, Liu Y, Liu Z, Bai S, Huang J.   +8 more
europepmc   +1 more source

Removal of astringency

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995
openaire   +2 more sources

Physiological and Transcriptome Analysis Revealed the Effect of ABA on Promoting Persimmon Fruit Postharvest Deastringency. [PDF]

Life (Basel)
Zhou H, Nie JJ, Ren ML, Ding YD, Xu YX, Zhu QG.   +5 more
europepmc   +1 more source

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]

J Food Sci
Chaudhary V, Mongia G, Drake M.
europepmc   +1 more source

Developmental dynamics of cellular specialization during proanthocyanidin accumulation in persimmon fruit. [PDF]

Plant Physiol
Fujiwara Y, Nishiyama S, Kusumi A, Okamoto-Furuta K, Yamane H, Yonemori K, Tao R.   +6 more
europepmc   +1 more source