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46 积分 2025-09-13 加入
CsWRKY6 ‐2/ CsWRKY12 module regulates gallated catechin biosynthesis in tea plants
10小时前
待确认
Structural insight into polyphenol oxidation during black tea fermentation
2天前
已完结
A comprehensive review of polyphenol oxidase in tea ( Camellia sinensis ): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
2天前
已完结
Effects of fixation temperature on volatile components and key differential aroma compounds of green tea
7天前
已完结
Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays
1个月前
已关闭
Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue
2个月前
已完结
Distinct characteristic compounds and preventive effects on ulcerative colitis of different grades of Keemun black tea
2个月前
已完结
Aroma profiling by HS-SPME/GC-MS of black tea produced from different leaf grades
2个月前
已完结
Update to RIFM fragrance ingredient safety assessment, 4-hexen-1-ol, 5-methyl-2-(1-methylethenyl)-, CAS registry number 58461-27-1
4个月前
已完结
Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma
5个月前
已完结
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