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38 积分 2025-03-12 加入
双人谷
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
21小时前
已完结
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
5个月前
已完结
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
9个月前
已完结
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