Lv11
26 积分 2025-12-13 加入
Digital Sensing for Comprehensive Tea Quality Evaluation: From Dry Tea to Tea Infusion and Infused Leaves
10小时前
待确认
Differences and distribution of quality components in Fu brick tea around fungal fermentation
1个月前
已完结
Characterization and quantification of chemical constituents in Fuzhuan brick tea using ultra‐high‐performance liquid chromatography–mass spectrometry
1个月前
已完结
Microbial-metabolite networks shaping primary dark tea quality during pile fermentation
2个月前
已完结
Decoding the Secrets of Odor‐Active Compounds in Dark Tea
2个月前
已完结
Microbial Communities and Metabolite Dynamics in the Flowering Fermentation of Fu Brick Tea: Correlations with Mycotoxin Degradation
2个月前
已完结
Microbial Succession and Interactions During the Manufacture of Fu Brick Tea
2个月前
已完结
Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
2个月前
已完结
Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora” amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea
2个月前
已完结
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
2个月前
已完结
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