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40 积分 2025-05-03 加入
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
3个月前
已完结
Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea
3个月前
已完结
Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees
3个月前
已完结
Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations
3个月前
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
3个月前
已完结
Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)
3个月前
已完结
Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
3个月前
已完结
CsXDH1 gene promotes caffeine catabolism induced by continuous strong light in tea plant
5个月前
已完结
Pu-erh tea partly improved liver cholesterol metabolism disorders in colitis mice via the gut-liver axis
5个月前
已完结
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