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6 积分 2025-10-22 加入
Exploration of the sweetness and sweet aroma of large-leaf tea: Comprehensive analysis using widely targeted metabolomics and sensory evaluation
1个月前
已完结
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
1个月前
已完结
Quality attributes of date and wheat flour pineapple juice blended cookies as affected by different baking temperatures
1个月前
已完结
Impact of roasting on the phenolic and volatile compounds in coffee beans
2个月前
已完结
Effect of roasting on chemical composition of coffee
2个月前
已完结
Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying
2个月前
已完结
Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time
2个月前
已完结
Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee
3个月前
已完结
Applications of E-nose, GC-MS, and GC-IMS in tea volatile components analysis
3个月前
已完结
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
3个月前
已完结
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