Lv67
1740 积分 2025-12-02 加入
Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing
4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
4天前
已完结
Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
5天前
已完结
Detection of black tea fermentation quality based on optimized deep neural network and hyperspectral imaging
24天前
已完结
The processing of shaking and standing improves the taste quality of summer black tea
24天前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
24天前
已完结
Deep learning-assisted self-cleaning cellulose colorimetric sensor array for monitoring black tea withering dynamics
24天前
已完结
Monitoring changes in constituents during black tea fermentation using snapshot multispectral imaging and 1D-CNN enhanced with data augmentation
24天前
已完结
Improving summer black tea quality via vibratory withering and piling fermentation: Insights from metabolomics and sensory analysis
25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
25天前
已完结
皖公网安备34019202002308
