Lv21
120 积分 2025-08-09 加入
Variation in the taste quality and metabolites of black teas produced in early and late spring
3个月前
已完结
Utilizing nontargeted metabolomics integrated with quality component quantitation via differential analysis to reveal the taste differences between and metabolite characteristics of hawk black tea and hawk white tea
3个月前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
3个月前
已完结
The shaking and standing processing improve the aroma quality of summer black tea
3个月前
已完结
Improving the flavor of black tea with treatment of cherry blossom and tannase: based on molecular sensory science and chemometrics
3个月前
已完结
Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea
3个月前
已完结
Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma
3个月前
已完结
Description of key aroma components of green tea and the influence of processing
3个月前
已完结
Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics
3个月前
已完结
Identification of key odorants in Turkish black tea beverage and aroma changes by adding aromatic plants
3个月前
已完结
皖公网安备34019202002308
