Lv3
294 积分 2023-09-24 加入
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
20小时前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
5个月前
已完结
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
5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
5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
5个月前
已完结
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
5个月前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
5个月前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
5个月前
已完结
Description of key aroma components of green tea and the influence of processing
5个月前
已完结
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