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876 积分 2025-09-13 加入
Quality and flavor chemistry evaluation of Sichuan Gongfu Black Tea with different leaf tenderness levels
42分钟前
待确认
Machine learning and molecular docking simulation reveal signature taste characteristics and metabolites distinguishing grade differences in “Laocong Shuixian” of Wuyi rock tea
30天前
已完结
The Fragrance of Time and Terroir: How Tree Age and Cultivar Shape the Aroma Profile of Phoenix Dancong Tea
30天前
已完结
Unveiling the Impact of Withering Methods on Aroma Profile of White Peony Tea Through Integrating Metabonomics and Sensomics
30天前
已关闭
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
30天前
已完结
Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma
1个月前
已完结
Metabolomic insights into the quality of purple-leaf black tea: Impact of purple pigmentation on aroma, flavor, and bioactive compounds
1个月前
已完结
Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve
1个月前
已完结
Analysis of regional flavor quality differences in congou black tea using metabolomics
1个月前
已完结
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