Lv7
4000 积分 2021-01-26 加入
Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages
26天前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
1个月前
已完结
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
3个月前
已完结
Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas
3个月前
已完结
Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (Camellia sinensis)
5个月前
已完结
Identification of Oxidation Compounds of 1-Stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine during Thermal Oxidation
6个月前
已完结
Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid
6个月前
已完结
A comprehensive study of the physiology and chemistry of tea withering based on untargeted metabolomic, transcriptomic, and biochemical analyses
6个月前
已完结
Fatty acid degradation driven by heat during ripening contributes to the formation of the Keemun aroma
6个月前
已完结
Developmental-specific regulation promotes the free amino acids accumulation in chlorotic tea plants (Camellia sinensis)
6个月前
已完结
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