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132 积分 2025-07-25 加入
Integrated Transcriptome, microRNA, and Phytochemical Analyses Reveal Roles of Phytohormone Signal Transduction and ABC Transporters in Flavor Formation of Oolong Tea (Camellia sinensis) during Solar Withering
22天前
已完结
The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves
22天前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
22天前
已完结
Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
22天前
已完结
New Insights into Stress-Induced β-Ocimene Biosynthesis in Tea (Camellia sinensis) Leaves during Oolong Tea Processing
22天前
已完结
Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’)
22天前
已完结
Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
27天前
已完结
Discovery and Targeted Isolation of Phenylpropanoid-Substituted Ester-Catechins Using UPLC-Q/TOF-HRMS/MS-Based Molecular Networks: Implication of the Reaction Mechanism among Polyphenols during Green Tea Processing
1个月前
已完结
Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea
1个月前
已完结
New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study
2个月前
已完结
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