Lv11
6 积分 2025-07-04 加入
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
18分钟前
待确认
Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis
1小时前
已完结
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
3小时前
已完结
Volatile compounds profile changes from unripe to ripe fruits of Brazilian pepper (Schinus terebinthifolia Raddi)
1个月前
已完结
Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis
1个月前
已完结
Quality and Genetic Characterization of ‘Jinfengzao’, an Early‐Ripening Bud Mutant of ‘Newhall’ Navel Orange ( Citrus sinensis L.)
2个月前
已完结
Integration of iaa9-3 parthenocarpy and stigma exsertion for hybrid seedless tomato breeding
5个月前
已完结
Investigation of mechanisms underlying seedlessness in a Sangiovese somatic variant through comparative genomic and histological analyses
6个月前
已完结
Male sterility‐induced parthenocarpy arose during tomato domestication
8个月前
已完结
Integrated cytological and molecular analysis reveals the seedless mechanism in a 60 Co ‐γ induced low‐acid sweet orange mutant ‘Wuzihong 1‐7’ ( Citrus sinensis Osbeck)
8个月前
已关闭
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