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524 积分 2025-01-04 加入
The Evolution of Gallic Acid in Aged White Tea and Its Potential Anti-Aging Mechanisms: An Integrated Study Combining Network Pharmacology and Computer Simulation
21小时前
已完结
Effect of storage time on antioxidant activity and inhibition on α-Amylase and α-Glucosidase of white tea
1天前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
3天前
已完结
Altitude-Dependent Differences in Non-Volatile Metabolites of Tea Leaves Revealed by Widely Targeted Metabolomics
6个月前
已完结
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
7个月前
已完结
Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea
7个月前
已完结
Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations
11个月前
已完结
Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value
11个月前
已完结
Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics
11个月前
已完结
The aroma compounds contributing to the characteristic flavour of ripe Pu-erh tea and their molecular mechanisms of interaction with olfactory receptors
11个月前
已完结
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