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924 积分 2024-09-24 加入
Prediction of black tea fermentation quality indices using NIRS and nonlinear tools
1个月前
已完结
Tea and Its Consumption: Benefits and Risks
1个月前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
1个月前
已完结
Genome resequencing reveals an independently originated <i>Camellia sinensis</i> variety – Hainan tea
3个月前
已完结
Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas
6个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
6个月前
已完结
Composition characteristics of amino acids in Chinese teas based on large-scale samples: Origin, tea category, and harvest season
6个月前
已完结
Advances and Outlook of Tea Polyphenol Chemistry: A Review
6个月前
已完结
Genomic investigation of plant secondary metabolism: insights from synteny network analysis of oxidosqualene cyclase flanking genes
7个月前
已完结
Integrated genomic, transcriptomic, and metabolomic analyses of Chrysanthemum aromaticum provide insights into the volatile terpene biosynthesis
7个月前
已完结
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