Lv52
1400 积分 2025-06-12 加入
Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions
1天前
已完结
Chinese Jasmine Tea: The Harmonious Intertwining of Tea and Jasmine Fragrance
2个月前
已完结
Flavor perception and health benefits of tea
2个月前
已完结
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
2个月前
已完结
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
2个月前
已完结
Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)
3个月前
已完结
Umami-transformer: A deep learning framework for high-precision prediction and experimental validation of umami peptides
3个月前
已完结
Effects of different fermentation modes on tea leaves: revealing the metabolites modification by quasi-targeted metabolomics
3个月前
已完结
The role of stem and leaves in shaping the integrated aroma of oolong tea
3个月前
已完结
Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
3个月前
已完结
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