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494 积分 2024-03-25 加入
A combined drying process involving hot air and roasting for improving summer congou black tea quality
1个月前
已完结
Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage
2个月前
已完结
Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering
2个月前
已完结
Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments
2个月前
已完结
Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea
2个月前
已完结
Study into the chemical changes of tea leaf polyphenols during japanese black tea processing
2个月前
已完结
Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
3个月前
已完结
Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses
3个月前
已完结
Unraveling the dynamic variations of volatile and non-volatile metabolites in green tea during the yellow-light irradiation spreading process by targeted and untargeted metabolomics
3个月前
已完结
Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis
3个月前
已完结
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