Chinese oolong tea: An aromatic beverage produced under multiple stresses (Record no. 52857)

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fixed length control field 01419nam a2200205Ia 4500
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control field MX-MdCICY
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control field 20250625162417.0
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Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-18711
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Title Chinese oolong tea: An aromatic beverage produced under multiple stresses
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Volume/sequential designation Trends in Food Science & Technology, 106, p.242-253, 2020
520 3# - SUMMARY, ETC.
Summary, etc. Background: Tea has been a popular beverage for millennia because of its health benefits and high-quality flavor and aroma. Oolong tea is a famous Chinese tea known for its elegant fruity and floral aroma. A legend about the origin of the nameof oolong tea implies a close relationship between its aroma formation and various stress conditions. Scope and Approach: We describe potential indicators for the selection of suitable tea cultivars for cultivation and materials for processing into oolong tea. A rapid and accurate method for screening suitable cultivars based on characteristic aroma compounds is described. We discuss modifications of tea materials, and the role of stresses in the formation of oolong tea aroma.
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Personal name Zeng, Lanting
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Personal name Zhou, Xiaochen
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Su, Xinguo
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Yang, Ziyin
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Uniform Resource Identifier <a href="https://drive.google.com/file/d/1Qa-85tE5uTuJuFYU9YFnoAMNCL_nzPf3/view?usp=drivesdk">https://drive.google.com/file/d/1Qa-85tE5uTuJuFYU9YFnoAMNCL_nzPf3/view?usp=drivesdk</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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Source of classification or shelving scheme Clasificación local
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-18711 25.06.2025 25.06.2025 Documentos solicitados