Work

Purification and Gas Chromatography–Combustion–Isotope Ratio Mass Spectrometry of Aroma Compounds from Green Tea Products and Comparison to Bulk Analysis

Year: 2013

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf403605a

Authors: Ariaki Murata, Ulrich H. Engelhardt, Peter Fleischmann, Keita Yamada, Naohiro Yoshida, Dieter Juchelka, Andreas Hilkert, Toshiyuki Ohnishi, Naoharu Watanabe, Peter Winterhalter

Institutions: Shizuoka University, Technische Universität Braunschweig, Tokyo Institute of Technology, Thermo Fisher Scientific (Germany)

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Japan Society for the Promotion of Science

Awards: Molecular mechanism on the seasonal change in biosynthetic pathways of rose scent compound in response to the environment, Estimation of spatial location and velocity of volatile compounds emitted from flowers and the diffusion process - new research approach in chemical ecology

OpenAlex ID: W2328533005

FWCI:

Cites: 21

Cited by: 4

Related to: 10