Lv5
970 积分 2025-12-17 加入
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
28天前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
28天前
已完结
Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
28天前
已完结
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
28天前
已完结
Non-volatile metabolites profiling analysis reveals the tea flavor of “Zijuan” in different tea plantations
1个月前
已完结
Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification
3个月前
已完结
Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing
3个月前
已完结
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing
4个月前
已完结
Reveaing the dynamic changes of non-volatile metabolites and taste evolution of Duyun Maojian tea during the processing
4个月前
已完结
Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach
7个月前
已关闭
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