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Dynamic Evolution and Formation Mechanisms of Aroma Compounds in Qianmei 502 Black Tea During Processing: Insights from Transcriptomic and Metabolomic Analyses
1个月前
已完结
Changes in alkaloids and their related metabolites during the processing of 'Qiancha 1' white tea based on transcriptomic and metabolomic analysis
1个月前
已完结
Dynamic Evolution and FormationMechanisms of Aroma Compounds inQianmei 502 Black Tea During ProcessingInsights from Transcriptomic andMetabolomic Analyses
1个月前
已完结
Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
1个月前
已完结
Regularity of characteristic components of large-leaf tea (Camellia sinensis) flowers at different reproductive stages
3个月前
已完结
A comparison of the legal frameworks supporting water management in Europe and China
4个月前
已完结
Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves
4个月前
已完结
The influences of different drying procedures on the nutritional contents and antioxidant activities of brown seaweed, Sargassum oligocystum Mont. (Sargassaceae)
6个月前
已完结
Identification of key aroma components responsive for jasmine-like aroma in ‘Chungui’ cultivar oolong tea processing
7个月前
已完结
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