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22 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
Quantitative analyses of the bitterness and astringency of catechins from green tea
1个月前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
1个月前
已完结
Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach
1个月前
已完结
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
8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
8个月前
已完结
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
8个月前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
8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
9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
9个月前
已完结
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