Lv1
4 积分 2024-10-31 加入
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
2天前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
2天前
已完结
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
12天前
已完结
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
12天前
已完结
Sensory and molecular insights into the bitterness of Wuyi rock tea
1个月前
已完结
Reduction of bitterness and astringency in summer-autumn Longjing tea using a novel sieve mesh cover fixation device
1个月前
已完结
Bitter and astringent characteristics of alkalized cocoa powder: Analysis using UPLC-Q-TOF-MS/MS and molecular simulation
1个月前
已完结
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
1个月前
已完结
Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers
1个月前
已完结
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics
1个月前
已完结
皖公网安备34019202002308
