Lv1
40 积分 2023-12-10 加入
Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing procedure
12小时前
待确认
Profiling volatile compounds in fresh leaves of 22 major oolong tea germplasm cultivated in Fujian of China
19天前
已完结
Elucidating the taste profile in black tea through molecular docking and molecular sensory science
1个月前
已完结
A Non-Volatile Study of Teas Using Modern Analytical and Sensory Techniques
1个月前
已完结
Multi-omics and Co-expression network insights into aroma formation of suitable oolong tea cultivars during withering and shaking stage
1个月前
已完结
CATIONIC AMINO ACID TRANSPORTER 1 modulates amino acid distribution between stem and leaf in new shoots: A case study of theanine distribution in tea plants (Camellia sinensis)
2个月前
已完结
A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects
2个月前
已完结
Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics
2个月前
已完结
Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages
2个月前
已完结
Prediction of multi-task physicochemical indices based on hyperspectral imaging and analysis of the relationship between physicochemical composition and sensory quality of tea
3个月前
已完结
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