Lv31
312 积分 2024-03-25 加入
Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis
13分钟前
已完结
Características inmunológicas claves en la fisiopatología de la sepsis. Infectio
22分钟前
已完结
Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage
3天前
已完结
Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage
3天前
已完结
Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process
6天前
已完结
New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea
10天前
已完结
Reveal the influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
10天前
已完结
Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics
1个月前
已完结
Manufacturing process differences give Keemun black teas their distinctive aromas
1个月前
已完结
Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea
1个月前
已完结
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