Lv3
310 积分 2025-10-16 加入
Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate
2天前
已完结
Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age
11天前
已完结
Impact of long-term storage on chemical and sensory evolution of Taiwanese native teas: a three-year study
11天前
已完结
Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea
11天前
已完结
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions
17天前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
17天前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
17天前
已完结
Multiscale Elucidation of Taste Interactions in Osmanthus Green Tea: Bitter Masking via EGCG and Phenylethanoid Glycoside Interplay
17天前
已完结
Non-volatile metabolite profiles and taste quality of Pu-erh raw tea on different storage years by metabolomics and 1H qNMR
18天前
已完结
The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
18天前
已完结
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