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6 积分 2024-10-31 加入
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
1个月前
已完结
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
1个月前
已完结
Chemical, sensory and biological variations of black tea under different drying temperatures
1个月前
已完结
Variation in the taste quality and metabolites of black teas produced in early and late spring
1个月前
已完结
Elucidating the taste profile in black tea through molecular docking and molecular sensory science
1个月前
已完结
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
3个月前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
3个月前
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
3个月前
已完结
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
3个月前
已完结
Sensory and molecular insights into the bitterness of Wuyi rock tea
4个月前
已完结
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