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58 积分 2025-10-11 加入
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
6天前
已完结
Stable Isotope-Labeled Precursor Tracing Reveals that L-Alanine is Converted to L-Theanine via L-Glutamate not Ethylamine in Tea Plants In Vivo
11天前
已完结
Genomic and Metabolomic Insights into Volatile and Nonvolatile Metabolite Variation from Fresh Leaves to the Turning Stages in Wuyi Rock Tea “Rougui”
11天前
已完结
Complementary iTRAQ Proteomic and Transcriptomic Analyses of Leaves in Tea Plant ( Camellia sinensis L.) with Different Maturity and Regulatory Network of Flavonoid Biosynthesis
1个月前
已完结
Exploring plant metabolic genomics: chemical diversity, metabolic complexity in the biosynthesis and transport of specialized metabolites with the tea plant as a model
1个月前
已完结
How and why plants came to smell green: the origins, biosynthesis, and roles of green leaf volatiles
1个月前
已完结
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
2个月前
已完结
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
2个月前
已完结
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
3个月前
已完结
Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments
3个月前
已完结
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