Lv41
468 积分 2026-05-27 加入
Machine learning-driven discovery of key aroma discriminants in stale- and betelnut-aroma Liupao tea: Integration of E-nose and GC-IMS
2小时前
已完结
Isolation, preliminary structural characterization and hypolipidemic effect of polysaccharide fractions from Fortunella margarita (Lour.) Swingle
6天前
已完结
Effects of light-shielding treatment on the quality and flavor of ‘Ziyan’ tea wine during storage: Insights from color, taste, and aroma
20天前
已完结
Volatile compounds and sensory characteristics of various instant teas produced from black tea
1个月前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
1个月前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
1个月前
已完结
Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)
1个月前
已完结
GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons
1个月前
已完结
Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas
1个月前
已完结
Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions
1个月前
已完结
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