Lv4
460 积分 2026-01-15 加入
Consumer perception and liking, and sensory characteristics of blended teas
6个月前
已完结
Guidelines for Sensory Evaluation of Tea: Traditional Chinese Method and Quantitative Descriptive Analysis
6个月前
已完结
Characterization of the orchid-like aroma contributors in selected premium tea leaves
6个月前
已完结
Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties
7个月前
已完结
Effects of brewing conditions on total phenolic content, antioxidant activity and sensory properties of cascara
7个月前
已关闭
Aroma components characteristic of spring green tea
8个月前
已关闭
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
8个月前
已完结
Aroma profiles of green tea made with fresh tea leaves plucked in summer
8个月前
已完结
Sensory characterization of Pu-erh tea and sensory wheel
8个月前
已关闭
Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea
8个月前
已完结
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