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142 积分 2024-11-20 加入
Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing
5小时前
待确认
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
3个月前
已完结
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
3个月前
已完结
Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage
3个月前
已完结
Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea
3个月前
已完结
Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons
5个月前
已完结
Tibetan dark tea Theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites
5个月前
已完结
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