Lv61
1952 积分 2020-12-11 加入
Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms
6小时前
已完结
Quantifying Total Viable Count in Pork Meat Using Combined Hyperspectral Imaging and Artificial Olfaction Techniques
6小时前
待确认
Rapid Pseudomonas Species Identification from Chicken by Integrating Colorimetric Sensors with Near-Infrared Spectroscopy
6小时前
已完结
Optimization strategy for black tea digital blending by fusing image and spectral information
3天前
已完结
Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process
3天前
已完结
From Leaf to Brew: Comprehensive Insights Into the Physiology, Processing, and Flavor of Nanchuan Tea ( Camellia nanchuanica )
3天前
已完结
Nonvolatile metabolite alterations during Zijuan black tea processing affect the protective potential on HOECs exposed to nicotine
3天前
已完结
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
3天前
已完结
Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function
3天前
已完结
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