Lv6
1610 积分 2022-09-06 加入
The Yellow Light Irradiation Promotes the Formation of a Distinct Floral Aroma in Steamed Green Tea
4个月前
已完结
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination
4个月前
已完结
Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis
4个月前
已完结
Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′
5个月前
已完结
Identification of key odorants responsible for chestnut-like aroma quality of green teas
5个月前
已完结
Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics
5个月前
已完结
Coming to a consensus about APRN regulation
5个月前
已完结
Odour thresholds of some important aroma compounds in strawberries
6个月前
已完结
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
6个月前
已完结
Characterization of odour‐active compounds of sour guava (Psidium acidum[DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value
6个月前
已完结
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