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122 积分 2024-11-20 加入
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
3个月前
已完结
Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis
3个月前
已完结
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
3个月前
已完结
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
4个月前
已完结
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
8个月前
已完结
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
8个月前
已完结
Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage
8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
8个月前
已完结
Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons
10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
10个月前
已完结
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