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Variation in the taste quality and metabolites of black teas produced in early and late spring
4小时前
待确认
Elucidating the taste profile in black tea through molecular docking and molecular sensory science
4小时前
已完结
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
1个月前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
1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
1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
1个月前
已完结
Sensory and molecular insights into the bitterness of Wuyi rock tea
2个月前
已完结
Reduction of bitterness and astringency in summer-autumn Longjing tea using a novel sieve mesh cover fixation device
2个月前
已完结
Bitter and astringent characteristics of alkalized cocoa powder: Analysis using UPLC-Q-TOF-MS/MS and molecular simulation
2个月前
已完结
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
2个月前
已完结
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