Lv4
684 积分 2024-09-24 加入
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
10天前
已完结
Comparative transcriptome and metabolome analyses revealed quality difference between beauty tea processed through indoor withering and outdoor solar withering
14天前
已完结
Comparative Metabolomic Analysis Reveals the Differences in Nonvolatile and Volatile Metabolites and Their Quality Characteristics in Beauty Tea with Different Extents of Punctured Leaves by Tea Green Leafhopper
14天前
已完结
Elucidation of the Regular Emission Mechanism of Volatile β-Ocimene with Anti-insect Function from Tea Plants (Camellia sinensis) Exposed to Herbivore Attack
21天前
已完结
Comparison of Volatile Compounds among Different Types of Tieguanyin oolong Tea using DHI-GC-MS
23天前
已完结
Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea
1个月前
已完结
Description of key aroma components of green tea and the influence of processing
2个月前
已完结
The Dynamic Change of Aroma Substances of Black Tea during Processing
2个月前
已完结
Multiomics Correlation Analysis on the Mechanism of Flavor Substance Formation During the Processing of "Huanong 53” Black Tea
2个月前
已关闭
Changes of some bioactive and physicochemical properties during the black tea processing
2个月前
已完结
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