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Lv1
20 积分
2023-10-08 加入
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Substituting green light for partial red light promoted the growth and quality, and regulated the nitrogen metabolism of Medicago sativa grown under red-blue LEDs
13天前
已完结
Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
18天前
已完结
Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics
18天前
已完结
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
18天前
已完结
Effects of LED Light Withering on the Quality of White Tea
18天前
已完结
Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics
1个月前
已完结
Effects of LED Light Withering on the Quality of White Tea
2个月前
已完结
The key aroma components of steamed green tea decoded by sensomics and their change under different withering degree
2个月前
已完结
Finding the optimal light quality and intensity for the withering process of fuding Dabai tea and its impact on quality formation
2个月前
已完结
Alternative splicing regulates tea aroma quality formation during withering of fresh leaves
2个月前
已完结
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