Lv6
2650 积分 2023-10-29 加入
Rolling forms the diversities of small molecular nonvolatile metabolite profile and consequently shapes the bacterial community structure for Keemun black tea
3小时前
已完结
Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea
3小时前
已完结
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics
16天前
已完结
Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach
16天前
已完结
Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis
16天前
已完结
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
16天前
已完结
Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea
17天前
已完结
Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review
17天前
已完结
Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea
17天前
已完结
Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea
17天前
已完结
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