Lv5
810 积分 2022-11-24 加入
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
1个月前
已完结
Determination of nicotinamide in pre-mixes by near-infrared reflectance spectrometry
3个月前
已完结
Introduction to the Measurement of Sensory and Instrumental Food Texture
3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
4个月前
已完结
Towards Big Data Analytics in the Online Brushing System’s Model Design
7个月前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
7个月前
已完结
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
7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
7个月前
已完结
Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma
10个月前
已完结
A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules
10个月前
已完结
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