Lv11
86 积分 2026-02-04 加入
Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics
1小时前
已完结
Association between chemistry and taste of tea: A review
2个月前
已完结
Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality
2个月前
已完结
Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC–Q-TOF/MS)
2个月前
已完结
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
2个月前
已完结
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)
2个月前
已完结
Metabolic Regulation Profiling of Carbon and Nitrogen in Tea Plants [Camellia sinensis (L.) O. Kuntze] in Response to Shading
4个月前
已完结
Carotenoid Cleavage Dioxygenase 4 Catalyzes the Formation of Carotenoid-Derived Volatile β-Ionone during Tea (Camellia sinensis) Withering
7个月前
已完结
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)
7个月前
已完结
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