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8 积分 2025-08-15 加入
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
3个月前
已完结
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
3个月前
已完结
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
3个月前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
3个月前
已完结
Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums
3个月前
已完结
Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
3个月前
已完结
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
3个月前
已完结
Supplemental irradiation with far-red light-emitting diodes improves growth and phenolic contents in Crepidiastrum denticulatum in a plant factory with artificial lighting
4个月前
已完结
The role of light quality of photoperiodic lighting on photosynthesis, flowering and metabolic profiling in Ranunculus asiaticus L
4个月前
已完结
Spectral light distribution affects photosynthesis, leaf reflective indices, antioxidant activity and growth of Vanilla planifolia
4个月前
已完结
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