Lv11
14 积分 2025-09-27 加入
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
4小时前
已完结
The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn
4小时前
已完结
Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis)
4小时前
已完结
An Efficient and Safe Rapid Aging Technology for Tea: UV-C Irradiation Enhances the Taste and Aroma of Fresh Pu’er Raw Tea Toward a Naturally Aged Profile
4小时前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
4小时前
已完结
“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
4小时前
已完结
Transcriptomic Insights into the Enhanced Aroma of Guangdong Oolong Dry Tea (Camellia sinensis cv. Yashixiang Dancong) in Winter
5小时前
已完结
Allelopathic Effect of Osmanthus fragrans Changes the Soil Microbial Community and Increases the Soil Nutrients and the Aroma Quality of Tea Leaves
5小时前
已完结
The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea
5小时前
已关闭
Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma
5小时前
已关闭
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