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44 积分 2026-08-05 加入
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
18天前
已完结
Red-light withering increases the aroma content and diversity, and blue-light withering improves the fresh sweetness of black tea
25天前
已完结
Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing
25天前
已完结
Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints
25天前
已完结
Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2
25天前
已完结
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated lipidomics and metabolomics using UHPLC-Q-Exactive mass spectrometry
28天前
已完结
Variation in the taste quality and metabolites of black teas produced in early and late spring
28天前
已完结
Aroma profiling by HS-SPME/GC-MS of black tea produced from different leaf grades
28天前
已完结
Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leaves
28天前
已完结
Mechanism and dynamic evolution of LED irradiation on volatile metabolites: A novel strategy for optimizing aroma quality in innovative black tea
28天前
已完结
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