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88 积分 2025-03-12 加入
双人谷
Recent studies of the volatile compounds in tea
15小时前
待确认
GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing
1个月前
已完结
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
2个月前
已完结
Shaking promotes the accumulation of flavor-imparting metabolites and enhances the sensory quality of spring black tea
2个月前
已完结
Evolution in the chemical composition of Liubao tea during processing
2个月前
已完结
Yellow-light combined with high-temperature withering synergistically optimize aroma in summer-autumn black tea
2个月前
已完结
Formation of Phenylacetaldehyde from lPhenylalanine Mediated by Enzymatic Oxidation of ()-Epigallocatechin and ()-Epigallocatechin Gallate during Black Tea Fermentation
2个月前
已完结
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing
2个月前
已完结
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
5个月前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
5个月前
已完结
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