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26 积分 2025-08-15 加入
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
1个月前
已完结
Enhancing tea plant growth and soil microbial ecology through intercropping tea plants with Ophiopogon japonicus
1个月前
已完结
RNA-seq analysis reveals the potential mechanism of improved viability and product quality of tea plants through intercropping with Chinese chestnut
1个月前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
2个月前
已完结
Quantitative analyses of the bitterness and astringency of catechins from green tea
3个月前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
3个月前
已完结
Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach
3个月前
已完结
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
10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
10个月前
已完结
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
10个月前
已完结
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