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138 积分 2024-02-27 加入
Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue
28天前
已完结
Unveiling the geographical signature of black tea through UHPLC-quadrupole-Orbitrap Exploris HRMS analysis
5个月前
已完结
Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action
5个月前
已完结
Tea proteins, peptides, and amino acids: A whole-chain review of profile, functionalization, transformation, and valorisation
5个月前
已完结
Dynamic changes and mechanisms of organic acids during black tea manufacturing process
5个月前
已完结
Elucidating temporal variations in non-volatile metabolites during black tea rolling process via metabolomics combined with multivariate statistical analysis
5个月前
已完结
Shaking promotes the accumulation of flavor-imparting metabolites and enhances the sensory quality of spring black tea
5个月前
已完结
CsGDH2.1 negatively regulates theanine accumulation in late-spring tea plants (Camellia sinensis var. sinensis)
5个月前
已完结
Composition characteristics of amino acids in Chinese teas based on large-scale samples: Origin, tea category, and harvest season
5个月前
已完结
Metabolomic and proteomic analysis reveals the metabolic changes of alkaloids in Ganoderma lucidum fermented tea
5个月前
已关闭
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