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52 积分 2025-06-12 加入
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
1个月前
已完结
Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis
1个月前
已完结
Changes in antioxidant, non‐volatile and volatile contents of mulberry leaf green tea prepared using different fixation methods
1个月前
已完结
Exploring the effects of compressing and aging processes on functional components and flavor of white tea by omics methods
1个月前
已完结
Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects
3个月前
已完结
Characterization and Discrimination of Volatile Compounds in Honeysuckle From Different Plots Using E‐Tongue, E‐Nose, GC‐IMS, and HS‐SPME‐GC–MS Combined With Random Forest Algorithm
6个月前
已完结
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
6个月前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
6个月前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
7个月前
已完结
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
7个月前
已完结
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