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86 积分 2026-07-09 加入
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
2小时前
已完结
Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea
2小时前
已完结
Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha
2小时前
已完结
Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions
2天前
已完结
Multispectroscopic, virtual and in vivo insights into the photoaging defense mediated by the natural food colorant bixin
14天前
已完结
Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis
1个月前
已完结
Evaluation of Longjing tea aroma and quality based on on-chip programmed temperature desorption method
1个月前
已完结
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
1个月前
已完结
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
1个月前
已完结
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