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0 积分 2023-03-13 加入
Identification and quantification of alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids
1天前
已完结
Tea aroma retention strategies using tea polysaccharide conjugates: Insights from the yellowing process
1天前
已完结
Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process
1天前
已完结
Effect of shaking and piling processing on improving the aroma quality of green tea
1天前
已完结
Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea
1个月前
已完结
Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (Camellia sinensis L.) and in black tea
1个月前
已关闭
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
1个月前
已完结
Mechanism of the effect of fixation degrees on the volatile and non-volatile metabolites in green tea using targeted and non-targeted metabolomics analyses and the flavor objective quantification technique
1个月前
已完结
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
1个月前
已完结
Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions
1个月前
已完结
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