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564 积分 2026-03-31 加入
Effects of yellowing and drying treatment temperatures on the taste of autumn green tea
1天前
已完结
A combined metabolomic and sensory study on taste development in ‘Qiancha 1’ summer straight green tea processing
3天前
已完结
Fermentation: The Key Step in the Processing of Black Tea
3天前
已完结
Improving the utilization of summer tea leaves through steam explosion technology: flavor transformation and cold-brewing feasibility
4天前
已完结
Water stress influences aroma fate: The critical role of Zuoqing environmental relative humidity in oolong tea processing
5天前
已完结
Dynamic changes and mechanisms of organic acids during black tea manufacturing process
5天前
已完结
A combined drying process involving hot air and roasting for improving summer congou black tea quality
7天前
已完结
Intelligent prediction of black tea withering degree using grad-CAM-CNN assisted VNIR-colorimetric sensor array
7天前
已完结
A multimodal-assisted transfer learning analytical framework for cross-origin evaluation of black tea fermentation degree
7天前
已完结
Engineering and application of a recombinant Aspergillus niger CECT 2907 tannase to enhance the antioxidant activity of black tea
7天前
已完结
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