Lv31
344 积分 2022-04-05 加入
The flavor-related metabolites and sensory quality of white tea produced by exogenous methyl jasmonate treated tea leaves
2小时前
待确认
Accumulation of theanine in tea plant (Camellia sinensis (L.) O. Kuntze): Biosynthesis, transportation and strategy for improvement
7天前
已完结
Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models
11天前
已完结
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
28天前
已完结
Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation
28天前
已完结
Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves
1个月前
已完结
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
1个月前
已完结
Tea plant varieties influence the aroma characteristics of Zhenghe white tea: Based on Zhenghe Dabaicha and Fuan Dabaicha
1个月前
已完结
Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
2个月前
已完结
Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves
3个月前
已完结
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