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30 积分 2025-04-29 加入
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
2个月前
已完结
Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
2个月前
已完结
Os‐Single‐Atom Anchored Artificial Enzymes with POD‐Mimetic Activities as Smartphone‐Based Biosensor for the Visual and Multimodal Detection of Food Additives
3个月前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
5个月前
已完结
Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea
5个月前
已完结
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing
5个月前
已完结
Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics
5个月前
已完结
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
5个月前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
5个月前
已完结
Microbial single-cell RNA sequencing by split-pool barcoding
5个月前
已完结
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