Lv6
1740 积分 2025-12-02 加入
Effects of yellowing and drying treatment temperatures on the taste of autumn green tea
8天前
已完结
The Yellow Light Irradiation Promotes the Formation of a Distinct Floral Aroma in Steamed Green Tea
9天前
已完结
Breeding High-Yield Ethyl Caproate-Producing Saccharomyces cerevisiae in Sake: Flux Regulation from Glycolytic Fermentation to the FAS Pathway and Alcohol Acyltransferase Overexpression
9天前
已完结
Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing
13天前
已完结
Mechanism and dynamic evolution of LED irradiation on volatile metabolites: A novel strategy for optimizing aroma quality in innovative black tea
13天前
已完结
Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
15天前
已完结
Detection of black tea fermentation quality based on optimized deep neural network and hyperspectral imaging
1个月前
已完结
The processing of shaking and standing improves the taste quality of summer black tea
1个月前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
1个月前
已完结
Deep learning-assisted self-cleaning cellulose colorimetric sensor array for monitoring black tea withering dynamics
1个月前
已完结
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