Lv450
510 积分 2025-09-11 加入
Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea
1个月前
已完结
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
1个月前
已完结
Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process
1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
1个月前
已完结
Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity
1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
1个月前
已完结
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