Lv31
344 积分 2022-04-05 加入
Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma
10小时前
待确认
From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering
3个月前
已完结
The flavor-related metabolites and sensory quality of white tea produced by exogenous methyl jasmonate treated tea leaves
3个月前
已完结
The flavor-related metabolites and sensory quality of white tea produced by exogenous methyl jasmonate treated tea leaves
3个月前
已完结
Accumulation of theanine in tea plant (Camellia sinensis (L.) O. Kuntze): Biosynthesis, transportation and strategy for improvement
3个月前
已完结
Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models
3个月前
已完结
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
4个月前
已完结
Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation
4个月前
已完结
Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves
4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
4个月前
已完结
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