Lv1
30 积分 2023-09-19 加入
Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves
18天前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
18天前
已完结
Large-Scale Volatile Profiling of 292 Tea Germplasms Reveals Terpenoid Diversity and Regional Aroma Biomarkers
19天前
已完结
Green tea catechins during food processing and storage: A review on stability and detection
2个月前
已完结
Chemical constituents analysis of white tea of different qualities and different storage times
2个月前
已完结
“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
7个月前
已完结
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
7个月前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
7个月前
已完结
皖公网安备34019202002308
