Lv3
344 积分 2022-04-05 加入
Vine tea (Ampelopsis grossedentata) — A different kind of tea hidden deep in the mountains of China: A comprehensive review of the nutritional profile, functional effect, and diverse applications as a novel raw material in food practices
13天前
已完结
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
17天前
已完结
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
4个月前
已完结
Micro-NIR spectrometer for quality assessment of tea: Comparison of local and global models
4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
5个月前
已完结
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