Lv12
35 积分 2021-05-26 加入
Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars
1小时前
求助中
Characterization of key sweet taste compounds in Camellia nanchuanica black tea
18小时前
已完结
Comprehensive analysis of taste variations and pleasantness components in white tea from different organs of Camellia sinensis cv. Fuding Dabaicha
1天前
已完结
Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea
4个月前
已完结
Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea
4个月前
已完结
Agronomic characteristics, objective quantitative, metabolome and transcriptome analysis reveal the influence of fertilization treatments on fresh leaf characteristics and finished tea quality
4个月前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
4个月前
已完结
Optimizing selenium biofortification in Camellia sinensis: A meta-analysis of fertilization strategies, cultivar selection, and harvest timing on tea Se accumulation and quality
5个月前
已完结
Effects of foliar selenium application on Se accumulation, elements uptake, nutrition quality, sensory quality and antioxidant response in summer-autumn tea
5个月前
已完结
Comparative analysis of existence form for selenium and structural characteristics in artificial selenium-enriched and synthetic selenized green tea polysaccharides
5个月前
已完结
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