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164 积分 2024-09-24 加入
Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC–MS and GC-IMS
51分钟前
已完结
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing
5个月前
已完结
Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substances
5个月前
已关闭
Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars
11个月前
已完结
Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis
1年前
已完结
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