Lv513
870 积分 2026-06-22 加入
Evaluating Congou black tea quality using a lab-made computer vision system coupled with morphological features and chemometrics
8小时前
已完结
Evaluation of black tea appearance quality using a segmentation-based feature extraction method
8小时前
已完结
An Improved Inception Network to classify black tea appearance quality
8小时前
已完结
Quantitative assessment of the curl degree of dry tea leaves via skeleton analysis
8小时前
待确认
Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics
5天前
已完结
Comparison of conditions for mycelial growth of Lepista sordida causing fairy rings on Zoysia matrella turf to those on Agrostis palustris turf
5天前
已关闭
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
5天前
已完结
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC-MS, computational modeling, and sensory evaluation
5天前
已完结
Characterization of honey-like characteristic aroma compounds in Zunyi black tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
5天前
已完结
Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
5天前
已完结
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