Lv21
120 积分 2026-03-05 加入
Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products
2小时前
待确认
Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose
2小时前
已完结
Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach
3小时前
已完结
Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics
1个月前
已完结
Metabolomic investigation of flavor and metabolite evolutions in the submerged fermentation of miiuy croaker (Miichthys miiuy) surimi induced by Monascus purpureus
1个月前
已完结
The Flavour of World Geisha Coffee: Differences and Relationships Between Quality, Flavour Attributes, and Volatile Compounds in Roasted Beans
2个月前
已完结
Complexity of coffee flavor: A compositional and sensory perspective
2个月前
已完结
Molecular origins of induction and loss of photoinhibition-related energy dissipation q I
皖公网安备34019202002308
