Lv3
360 积分 2024-08-15 加入
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
2个月前
已完结
Optimizing brewing conditions for low-temperature green tea infusions: Insights into functional and nutritional properties
2个月前
已完结
Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (−)-epigallocatechin gallate
4个月前
已完结
The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
4个月前
已完结
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun
4个月前
已完结
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun
4个月前
已关闭
Reveal the Influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
5个月前
已完结
Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis
5个月前
已完结
Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking
6个月前
已完结
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting
8个月前
已完结
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