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36 积分 2024-10-15 加入
Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process
22小时前
待确认
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
20天前
已完结
Identification of Potent Odorants in Japanese Green Tea (Sen-cha)
20天前
已完结
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
22天前
已完结
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
22天前
已完结
FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning
9个月前
已完结
Detecting Spaciotemporal Transcript Accumulation in Maize by RNA In Situ Hybridization
9个月前
已关闭
Performance Studies of Low Temperature Solar Drying of Fresh Tea Leaves (Camellia assamica)
10个月前
已完结
Exergy analysis of a solar thermal energy powered tea withering trough
10个月前
已完结
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