Lv3
384 积分 2024-05-11 加入
Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing
3天前
已完结
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
3天前
已完结
Multiomics Analysis of the Drying Time Regulation on Selenomethionine Accumulation and Flavor Compound Changes in Selenium-Enriched Black Tea
1个月前
已完结
Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of "Huanong 53" black tea
1个月前
已完结
Foliar Application of Nano‐Selenium Enhances Tea Quality and Selenium Biofortification by Promoting Theanine Synthesis and Nitrogen Metabolism
1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
1个月前
已完结
Selenium-Mediated (−)-Epigallocatechin-3-Gallate Dynamics via Flavanone-3-Hydroxylase Regulation of Flavonoid Biosynthesis in Fu Tea (Camellia sinensis (L.) O. Kuntze)
1个月前
已完结
Selenium improves the flavor-promoting substances of summer tea (Camellia sinensis) by altering the expression of flavonoid and amino acids metabolic genes
1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
1个月前
已完结
Comparative study on selenium content and nutritional quality of five different varieties of white tea
1个月前
已完结
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