Lv61
1910 积分 2025-09-11 加入
Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation
1小时前
已完结
Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea
7个月前
已完结
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
7个月前
已完结
Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process
7个月前
已完结
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
7个月前
已完结
Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity
7个月前
已完结
Improvement of the floral aroma of ripened pu-erh tea via inoculation of Saccharomyces cerevisiae in industrial-level fermentation
7个月前
已完结
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