ADVANCED ANALYTICAL TECHNIQUES IN CHARACTERISATION OF VARIOUS ASIAN TEAS
Ph.D
Saved in:
Main Author: | HUANG YUNLE |
---|---|
Other Authors: | FOOD SCIENCE & TECHNOLOGY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2023
|
Subjects: | |
Online Access: | https://scholarbank.nus.edu.sg/handle/10635/239081 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
Impact of pulp on the chemical profile of mango wine
by: Li, X., et al.
Published: (2014) -
MODULATION OF COFFEE AROMA VIA GREEN COFFEE BEAN FERMENTATION AND AROMA ENCAPSULATION WITH EMPHASIS ON COFFEE BEAN FERMENTATION
by: LEE LIANG WEI WILSON
Published: (2017) -
Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains
by: Li, X., et al.
Published: (2014) -
Characterization of volatile compounds in selected citrus fruits from Asia
by: JORRY DHARMAWAN
Published: (2010) -
CHARACTERISING TEA VOLATILES USING HEADSPACE SOLID-PHASE MICROEXTRACTION AND SOLVENT-ASSISTED FLAVOUR EVAPORATION WITH MULTIVARIATE ANALYSIS
by: HAZEL LAU XIN YI
Published: (2018)