Lv4
590 积分 2024-09-11 加入
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea
1个月前
已完结
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
1个月前
已完结
A balancing act – Optimising harvest season of Cyclopia genistoides (honeybush tea) for enhanced phenolic content and acceptable sensory profile
1个月前
已关闭
Detection of adulterated spice essential oils via machine learning and NIR–E-nose fusion
2个月前
已关闭
Integrating cross-modal sensory technologies with machine learning for enhanced characterization and assessment of rice wine flavor
2个月前
已关闭
Exploring the potential of Pediococcus pentosaceus PPF28-8 in a rapid fermentation model for soy sauce flavor enhancement using machine learning
2个月前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
2个月前
已完结
Identification and quality evaluation of Fuyun 6 and Zhongcha 108 tea fresh leaves at different altitudes using non-targeted metabolomics combined with machine learning
2个月前
已完结
Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar
2个月前
已完结
Predictive modeling using artificial intelligence for sensory panel assessments of customized beer production
3个月前
已关闭
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