Lv5
820 积分 2022-11-24 加入
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
14天前
已完结
Industry 4.0 technologies in quality and safety control systems in food manufacturing: A systematic techno-managerial analysis on benefits and barriers
26天前
已完结
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
3个月前
已完结
Determination of nicotinamide in pre-mixes by near-infrared reflectance spectrometry
4个月前
已完结
Introduction to the Measurement of Sensory and Instrumental Food Texture
5个月前
已完结
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
6个月前
已完结
Towards Big Data Analytics in the Online Brushing System’s Model Design
8个月前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
9个月前
已完结
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
9个月前
已完结
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
9个月前
已完结
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