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80 积分 2025-10-21 加入
Thermochemical reactions in tea drying shape the flavor of tea: A review
1小时前
求助中
Effect of thermal processing on the flavonols rutin and quercetin
2天前
已完结
Effect of heat processing on thermal stability and antioxidant activity of six flavonoids
1个月前
已完结
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
1个月前
已完结
Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43
1个月前
已完结
Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya
1个月前
已完结
Insight into the flavor characteristics and antioxidant activity in Xiaoqinggan black tea
2个月前
已完结
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