Lv5
1340 积分 2023-01-05 加入
Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma
23天前
已完结
Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis
24天前
已完结
Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods
24天前
已完结
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
24天前
已完结
Association between chemistry and taste of tea: A review
1个月前
已完结
Association between chemistry and taste of tea: A review
1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
1个月前
已完结
Quantitative non-volatile sensometabolome of Longjing tea and discrimination of taste quality by sensory analysis, large-scale quantitative metabolomics and machine learning
1个月前
已完结
Association between chemistry and taste of tea: A review
1个月前
已完结
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