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18 积分 2024-11-10 加入
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
20小时前
待确认
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
21小时前
已完结
Aroma profiles of green tea made with fresh tea leaves plucked in summer
21小时前
已完结
Far‐red light increases maize volatile emissions in response to volatile cues from neighbouring plants
10天前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
10天前
已完结
Mechanism and dynamic evolution of LED irradiation on volatile metabolites: A novel strategy for optimizing aroma quality in innovative black tea
24天前
已完结
Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities
25天前
已完结
Comprehensive analysis of taste variations and pleasantness components in white tea from different organs of Camellia sinensis cv. Fuding Dabaicha
1个月前
已完结
Shading Promoted Theanine Biosynthesis in the Roots and Allocation in the Shoots of the Tea Plant (Camellia sinensis L.) Cultivar Shuchazao
2个月前
已完结
RNA-Seq as an Effective Tool for Modern Transcriptomics, A Review-based Study
2个月前
已关闭
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