Lv3
292 积分 2023-09-24 加入
芳樟醇合成调控机制及其生态功能研究
11小时前
待确认
Effects of Arbuscular Mycorrhizal Fungi on Growth and Selenium Accumulation in Tea Plants (Camellia sinensis)
2个月前
已完结
绿茶、乌龙茶、红茶贮藏过程中品质劣变机理及保鲜技术研究进展
4个月前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
9个月前
已完结
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
9个月前
已完结
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
9个月前
已完结
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
9个月前
已完结
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
9个月前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
9个月前
已完结
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