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molecular mechanisms and processing regulation of tea aroma
3小时前
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茶树氮素吸收利用机制研究进展
5个月前
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Dynamic changes in reducing sugars, amino acids, volatiles of Lanxangia tsao-ko and prediction of their potential precursors during constant and variable temperature drying
5个月前
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Metabolic flux enhancement and transcriptomic analysis displayed the changes of catechins following long-term pruning in tea trees
6个月前
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Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
6个月前
已完结
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination
6个月前
已完结
Multiomics Analysis Reveals the Genetic Basis of Volatile Terpenoid Formation in Oolong Tea
6个月前
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Ethylene response factors Pp4ERF24 and Pp12ERF96 regulate blue light-induced anthocyanin biosynthesis in 'Red Zaosu' pear fruits by interacting with MYB114
7个月前
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Advances in AP2/ERF super-family transcription factors in plant
7个月前
已完结
Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India
7个月前
已完结
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