Lv3
348 积分 2022-04-05 加入
Tea plant varieties influence the aroma characteristics of Zhenghe white tea: Based on Zhenghe Dabaicha and Fuan Dabaicha
6天前
已完结
Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
20天前
已完结
Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves
1个月前
已完结
The masking mechanism of catechin to the sweet taste of phloridzin
2个月前
已完结
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing
2个月前
已完结
Effects of Three Different Withering Treatments on the Aroma of White Tea
2个月前
已完结
Effects of Three Different Withering Treatments on the Aroma of White Tea
2个月前
已完结
Mechanism of aroma formation in white tea treated with solar withering
2个月前
已完结
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
2个月前
已完结
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
2个月前
已完结
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