Lv3
262 积分 2024-09-28 加入
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated Lipidomics and metabolomics using UHPLC-Q-exactive mass spectrometry
10小时前
已完结
Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation
10小时前
已完结
A comprehensive study of the physiology and chemistry of tea withering based on untargeted metabolomic, transcriptomic, and biochemical analyses
10小时前
已完结
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
10小时前
已完结
Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi
11小时前
已完结
Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
11小时前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
11小时前
已完结
Unraveling key non-volatiles responsible for taste differences of Pixian broad bean paste based on sensory analysis and untargeted metabolomics
11小时前
已完结
The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis
11小时前
已完结
Metabolomics, E-tongue and HS-SPME-GC–MS reveal the smoking process of Prunus mume: Changes in flavor and chemical compositions
11小时前
已完结
皖公网安备34019202002308
