Lv21
110 积分 2026-04-17 加入
Fixation method shapes jasmine tea aroma quality by modifying tea base structure
1小时前
待确认
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
7天前
已完结
Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling
2个月前
已完结
Identification, quantitative and bioactivity analyses of aroma and alcohol-soluble components in flowers of Gardenia jasminoides and its variety during different drying processes
2个月前
已完结
Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars
2个月前
已完结
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