Lv532
1330 积分 2024-07-14 加入
Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment
9天前
已完结
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
12天前
已完结
Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea
12天前
已完结
Deciphering the flavor profile and seasonal variation of black tea processed from cultivar ‘Baiye 1’
12天前
已完结
Tea plant varieties influence the aroma characteristics of Zhenghe white tea: Based on Zhenghe Dabaicha and Fuan Dabaicha
12天前
已完结
Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties
12天前
已完结
Genome-wide association study of tea plant based on SLAF-seq revealed SNP variations regulating timing of bud flush
23天前
已完结
CsCBF1/CsZHD9‐CsMADS27, a critical gene module controlling dormancy and bud break in tea plants
23天前
已完结
A defensive pathway from NAC and TCP transcription factors activates a BAHD acyltransferase for (Z)‐3‐hexenyl acetate biosynthesis to resist herbivore in tea plant (Camellia sinensis)
1个月前
已完结
The mitochondrial carrier CsTHS1 acts as a gatekeeper of theanine accumulation in late-spring new shoots of tea plants
1个月前
已完结
皖公网安备34019202002308
