Lv1
26 积分 2024-11-11 加入
Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
1个月前
已完结
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
1个月前
已完结
Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
1个月前
已完结
Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu‐erh tea
1个月前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
1个月前
已完结
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
4个月前
已完结
Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei)
4个月前
已完结
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
4个月前
已完结
Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea
4个月前
已完结
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
4个月前
已完结
皖公网安备34019202002308
