Lv11
40 积分 2024-09-21 加入
Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis)
8天前
已完结
Integration of transcriptome, volatile and non-volatile metabolite profile reveals characteristic aroma formation in Toona sinensis
8天前
已完结
Enantiomeric and quantitative analysis of volatile terpenoids in different teas ( Camellia sinensis )
8天前
已完结
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
22天前
已完结
Improving the Quality and Safety of Pu-erh Tea by Inoculation of Saccharomyces cerevisiae and Lactobacillus plantarum
23天前
已完结
Effect of Different Brewing Methods on Quality of Green Tea
1个月前
已完结
Catechol-O-methyltransferase
1个月前
已完结
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method
2个月前
已完结
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method
2个月前
已关闭
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