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486 积分 2025-09-18 加入
Black tea polysaccharides: purification, structural characterization, fermentation characteristics, and interaction with gut microbiota
2个月前
已完结
Integration of targeted metabolomics and volatilomics with electronic sensory technologies to reveal key components of Chinese white tea from five major production regions
2个月前
已完结
Impact of processing techniques on chemical compositions and sensory attributes across five types of Yunnan large-leaf teas
2个月前
已完结
Effect of the roasting degree on flavor quality of large-leaf yellow tea
2个月前
已完结
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
2个月前
已完结
Profiling flavor quality and chemical signatures of China's representative large-leaf congou black teas by sensory evaluation, metabolite profiling, quantification, and flavor supplementation validation
2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
2个月前
已完结
Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS
2个月前
已完结
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
2个月前
已完结
Volatile organic compounds in 16 cultivars of cold-region small-fruited apples analyzed by HS-SPME-GC–MS combined with multivariate statistical analysis
2个月前
已完结
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