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0 积分 2025-06-25 加入
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小时前
已完结
The arginine decarboxylase gene CsADC1, associated with the polyamine pathway, plays an important role in tea cold tolerance
1小时前
已完结
Based on LC–MS and network pharmacology, the quality components, and anti‐hypertensive mechanisms of three types of tea were studied
10天前
已完结
Anxiety disorders
10天前
已完结
Comprehensive evaluation of processing suitability of different tea cultivars for Huangshan Maofeng green tea
12天前
已完结
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments
12天前
已完结
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
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
Comprehensive evaluation of processing suitability of different tea cultivars for Huangshan Maofeng green tea
1个月前
已完结
Quantitative non-volatile sensometabolome of Longjing tea and discrimination of taste quality by sensory analysis, large-scale quantitative metabolomics and machine learning
1个月前
已完结
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