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Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
1天前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
1天前
已完结
Integrated Transcriptomic and Proteomic Analysis Identifies Novel Regulatory Genes Associated with Plant Growth Regulator-Induced Astringency in Grape Berries
1天前
已完结
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
1个月前
已完结
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
1个月前
已完结
Identifying key contributors to the sweet aftertaste of raw Pu-erh tea through analytical and sensory methods
1个月前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong9 Large-Leaf Dark Tea Before and After Pile-Fermentation
6个月前
已完结
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