Lv5
850 积分 2023-11-06 加入
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
16天前
已完结
Deciphering the flavor profile and seasonal variation of black tea processed from cultivar ‘Baiye 1’
16天前
已完结
Metabolomic analysis elucidates the dynamic changes in aroma compounds and the milk aroma mechanism across various portions of tea leaves during different stages of Oolong tea processing
16天前
已完结
Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 2. Changes in Glycoside Contents and Glycosidase Activities in Tea Leaves during the Black Tea Manufacturing Process
17天前
已完结
Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage
17天前
已完结
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
17天前
已完结
Thermochemical reactions in tea drying shape the flavor of tea: A review
18天前
已完结
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
1个月前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
1个月前
已完结
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
1个月前
已完结
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