Lv21
130 积分 2025-02-04 加入
Functional analysis of a UDP-glucosyltransferase gene contributing to biosynthesis of the flavonol triglycoside in tea plants
5小时前
已完结
Establishment of an efficient transformation system and its application in regulatory mechanism analysis of biological macromolecules in tea plants
1个月前
已完结
Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing
2个月前
已完结
GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing
2个月前
已完结
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
2个月前
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
2个月前
已完结
The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions
2个月前
已完结
Identification and quantification of Alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids
2个月前
已完结
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
2个月前
已完结
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
2个月前
已完结
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