Lv51
1030 积分 2023-07-07 加入
Beneficial effects of green tea: A literature review
3个月前
已完结
Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine
3个月前
已完结
Pyrolysis characteristics and kinetics of lignin derived from enzymatic hydrolysis residue of bamboo pretreated with white-rot fungus
9个月前
已完结
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
10个月前
已完结
Qimen An Tea with Different Storage Years Exhibits Anti-Obesity Activity and Differently Modulates Gut Microbiota in a Year-Dependent Manner
11个月前
已完结
Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics
11个月前
已完结
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
11个月前
已完结
Unraveling the Mechanism of Aroma Formation in the Maillard Reaction of Roasted Wuyi Rock Tea: Focus on Furfural, Tea Pyrrole, and 1-Ethyl-1H-Pyrrole
11个月前
已完结
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