Lv5
1016 积分 2025-09-13 加入
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
21小时前
待确认
Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging
23小时前
已完结
Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea
23小时前
已完结
Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality
1天前
已完结
Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics
1天前
已完结
Quality and flavor chemistry evaluation of Sichuan Gongfu Black Tea with different leaf tenderness levels
3天前
已完结
CsWRKY6 ‐2/ CsWRKY12 module regulates gallated catechin biosynthesis in tea plants
25天前
已完结
Structural insight into polyphenol oxidation during black tea fermentation
27天前
已完结
A comprehensive review of polyphenol oxidase in tea ( Camellia sinensis ): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
27天前
已完结
Effects of fixation temperature on volatile components and key differential aroma compounds of green tea
1个月前
已完结
皖公网安备34019202002308
