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Aroma formation and dynamic changes during white tea processing
2个月前
已完结
Reactive oxygen species: Multidimensional regulators of plant adaptation to abiotic stress and development
3个月前
已完结
Wine polyphenol oxidation mechanism and the effects on wine quality: A review
3个月前
已完结
Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage
3个月前
已完结
Dynamic variation of amino acid content during black tea processing: A review
3个月前
已完结
Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments
3个月前
已完结
Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity
3个月前
已完结
Effect of withering/spreading on the physical and chemical properties of tea: A review
3个月前
已完结
Effect of tea fungal enzymes on the quality of black tea
5个月前
已完结
A Review on Rhizosphere Microbiota of Tea Plant (Camellia sinensis L): Recent Insights and Future Perspectives
5个月前
已完结
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