Lv1
30 积分 2024-10-15 加入
Effect of different drying processes on the chemical, sensory, and volatile characteristic of instant green tea
25天前
已完结
Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile
25天前
已完结
Comparable neuroprotection efficacy of raw Pu-erh tea and ripened Pu-erh tea in D-galactose-induced aging mice via gut-brain axis
1个月前
已完结
Exploration of Osmanthus fragrans Lour.'s composition, nutraceutical functions and applications
3个月前
已完结
Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions
7个月前
已完结
Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis
7个月前
已完结
A method for producing superfine black tea powder with enhanced infusion and dispersion property
7个月前
已完结
Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea
7个月前
已完结
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