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Formation of aroma characteristics driven by volatile components during long-term storage of An tea
29天前
已完结
Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea
29天前
已完结
Manipulation of light environment for optimising photoreceptor activity towards enhancing plant traits of agronomic and horticultural importance in crops
1个月前
已完结
Monochromatic light elicited biomass accumulation, antioxidant activity, and secondary metabolite production in callus culture of Operculina turpethum (L.)
2个月前
已完结
Regulation of biosynthesis of the main flavor-contributing metabolites in tea plant ( Camellia sinensis ): A review
2个月前
已完结
Morpho-physio-biochemical, molecular, and phytoremedial responses of plants to red, blue, and green light: a review
2个月前
已完结
Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution
2个月前
已完结
Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities
2个月前
已完结
Red-light withering increases the aroma content and diversity, and blue-light withering improves the fresh sweetness of black tea
2个月前
已完结
Impact of light irradiation on black tea quality during withering
2个月前
已完结
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