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60 积分 2026-01-28 加入
Identification of key aromatic compounds responsible for sweetening sensory effect in Jinmudan black tea though flavoromics and molecular modeling
1天前
待确认
High temperature and high humidity (HTHH) alter flavor properties of Pu-erh tea associated with burnt aroma emergence
4个月前
已完结
Chemical constituents and biological properties of Pu-erh tea
4个月前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
4个月前
已完结
Exploring Flavor Differences and Microbial Community Characteristics of Raw Pu-Erh Tea from Different Vintages Based on Flavoromics and High-Throughput Sequencing
4个月前
已完结
Investigation on the Lipid Profile of Ripened Pu‐erh Tea and Relationships Between Their Changes and Key Aromatic Volatiles
4个月前
已完结
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
4个月前
已完结
Integrated Microbiome–Metabolome Analysis and Functional Strain Validation Reveal Key Biochemical Transformations During Pu-erh Tea Pile Fermentation
4个月前
已完结
Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea
4个月前
已完结
Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea
4个月前
已完结
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