Lv6
2510 积分 2025-12-02 加入
Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality
18天前
已完结
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves
18天前
已完结
Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas
1个月前
已完结
Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora” amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea
1个月前
已完结
New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study
1个月前
已完结
Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea
1个月前
已完结
Metabolomic characterization of the chemical compositions of Dracocephalum rupestre Hance
1个月前
已完结
The flavor-related metabolites and sensory quality of white tea produced by exogenous methyl jasmonate treated tea leaves
1个月前
已完结
Sediment in tea beverages: Formation mechanisms and reduction strategies
1个月前
已完结
A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects
1个月前
已完结
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