Lv11
30 积分 2025-06-25 加入
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
1天前
已完结
Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry
1个月前
已完结
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
1个月前
已完结
Elucidating the taste profile in black tea through molecular docking and molecular sensory science
1个月前
已完结
Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea
1个月前
已完结
The metabolite basis for the unique taste of the geographical indication product “Wuyuan green tea” produced by the cultivar, Camellia sinensis (L.) O. Kuntze cv. Wulv 1
1个月前
已完结
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
1个月前
已完结
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
1个月前
已完结
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
1个月前
已完结
Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing
1个月前
已完结
皖公网安备34019202002308
