甘肃中医药大学机构知识库

成果/Result

1Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process被引量：3收藏 分享

作者：Ren, Haiwei Peng, Danni Liu, Meiqi Wang, Yizhen Li, Zhijuan

机构：Lanzhou Univ Technol;China Northwest Collaborat Innovat Ctr Low Carbon;Gansu Univ Tradit Chinese Med;Kansas State Univ;Shanghai Jiao Tong Univ

来源：FOOD CHEMISTRY  2025年468卷

JCR：一分区

影响因子：9.231

关键词：Xanthoceras sorbifolium leaf tea (XLT)   Processing   Volatile organic components (VOCs)   Phytochemical components   Antioxidant