Lv11
68 积分 2024-11-05 加入
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
2小时前
已完结
Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments
2小时前
已完结
An efficient tea quality classification algorithm based on near infrared spectroscopy and random Forest
4个月前
已完结
Yellow tea: more than turning green leaves to yellow
6个月前
已完结
To Compare Is Human: A Review of Social Comparison Theory in Organizational Settings
8个月前
已完结
Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols
8个月前
已完结
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