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70 积分 2025-09-02 加入
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics
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Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea
6个月前
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Dynamic evolution of volatile and non-volatile metabolic profiles in black tea during fermentation on an industrial scale
6个月前
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