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42 积分 2024-11-11 加入
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
3个月前
已完结
Effects of electron beam irradiation pretreatment on the physicochemical components, sensory properties, and aroma compounds of mulberry leaf tea fermented with Eurotium cristatum
4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
5个月前
已完结
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
5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
5个月前
已完结
Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu‐erh tea
5个月前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
5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
8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)
8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
8个月前
已完结
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