Lv55
1284 积分 2024-10-21 加入
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
12天前
已完结
Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Camellia sinensis var. Assamica) Determined by HS-SPME-GC-MS
24天前
已关闭
Dual-mode colorimetric and photothermal aptasensor for detection of kanamycin using flocculent platinum nanoparticles
1个月前
已完结
Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect
2个月前
已完结
Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach
2个月前
已完结
The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis
2个月前
已完结
Characterization of key aroma in Huangjincha black tea processed from four different cultivars
2个月前
已完结
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
2个月前
已完结
Advances of signal amplification strategies and sensing formats in electrochemiluminescence sensors for mycotoxins
2个月前
已完结
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