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2360 积分 2024-10-08 加入
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
6天前
已完结
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
6天前
已完结
Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase
6天前
已完结
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
6天前
已完结
Enhancing tea aroma and quality through Kluyveromyces marxianus YE27 fermentation: A novel approach for microbial-fermented tea production
6天前
已完结
Bioproduction of Geranyl Esters by Integrating Microbial Biosynthesis and Enzymatic Conversion
6天前
已完结
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS
6天前
已完结
Characterization of key aroma compounds contributing to tea-aroma in green tea-flavor liquor
6天前
已完结
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
6天前
已完结
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