Lv5
1140 积分 2024-07-14 加入
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
2天前
已完结
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)
3个月前
已完结
Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach
3个月前
已完结
Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
3个月前
已完结
Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions
3个月前
已完结
CsCBF2 contributes to cold repression of chlorophyll and carotenoid biosynthesis in albino Camellia sinensis cv. Baiye 1
4个月前
已完结
Identification of a Flavanone 2-Hydroxylase Involved in Flavone C-Glycoside Biosynthesis from Camellia sinensis
4个月前
已完结
CsWRKY53 and CsWRKY40 synergistically regulate L-theanine hydrolysis by abscisic acid signaling pathway during tea withering
5个月前
已完结
Alternative splicing of CsJAZ1 negatively regulates flavan‐3‐ol biosynthesis in tea plants
8个月前
已完结
ZbMYB111 Expression Positively Regulates ZbUFGT-Mediated Anthocyanin Biosynthesis in Zanthoxylum bungeanum with the Involvement of ZbbHLH2
8个月前
已完结
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