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40 积分 2025-04-10 加入
Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve
14天前
已完结
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea
14天前
已完结
Evaluation of Orchid-Like Aroma Between Different Grades of Taiping Houkui Tea by Solid-Phase Microextraction and Comprehensive Two-Dimensional Gas Chromatography Coupled with Time-of-Fight Mass Spectrometry
14天前
已完结
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma
14天前
已完结
Identification of the green tea grade level using electronic tongue and pattern recognition
18天前
已完结
Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea
22天前
已完结
Identification of key aroma components responsive for jasmine-like aroma in ‘Chungui’ cultivar oolong tea processing
25天前
已完结
Not just flavor: Insights into the metabolism of tea plants
25天前
已完结
Characterizing microRNAs and their targets in different organs of Camellia sinensis var. assamica
26天前
已完结
Regulation of Phosphate Homeostasis by MicroRNA in Arabidopsis
1个月前
已完结
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