Lv31
204 积分 2026-07-15 加入
Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis
2小时前
已完结
Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC–MS profiling method
1个月前
已完结
Integrated metabolomics reveals age-specific volatile signatures and soil–aroma correlations via altitudinal and developmental modulation of phytochemical profiles in Camellia sinensis
1个月前
已完结
Discrimination of LongJing green-tea grade by electronic nose
1个月前
已完结
Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes
1个月前
已完结
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
1个月前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
1个月前
已完结
Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC–MS, and computational modeling
1个月前
已完结
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)
3个月前
已完结
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