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30 积分 2025-09-03 加入
The CsMYB44/73‐CsmiR408‐CsLAC13 module regulates lignin biosynthesis to enhance drought tolerance in tea plants
2天前
已完结
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
3天前
已完结
CsHCT synthesizes acylated flavonoid, kaempferol‐3‐ O ‐(6″‐ p ‐coumaroyl)‐glucoside, to enhance cold resistance in tea plants ( Camellia sinensis )
2个月前
已完结
LC-MS and GC-MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
5个月前
已完结
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
5个月前
已完结
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
5个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
6个月前
已完结
Novel Pink Pigments Produced by Thermal Interaction of Theaflavins, Theanine, and Glucose: Color Formation, Isolation, and Structural Characterization
6个月前
已完结
Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion
6个月前
已完结
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color
6个月前
已完结
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