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Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
2小时前
已完结
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
4小时前
已完结
Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics
4小时前
已完结
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
4小时前
已完结
Metabolome and ROAV analysis reveal the effective flavor improvement in the golden biomass of chlorophyll-deficient mutant of Auxenochlorella pyrenoidosa
1天前
已完结
Characterization of Volatile Aroma Compounds in Cooked Black Rice
16天前
已完结
THE EVOLUTION OF FLORAL SCENT AND OLFACTORY PREFERENCES IN POLLINATORS: COEVOLUTION OR PRE-EXISTING BIAS?
2个月前
已完结
Dissecting dietary and semisynthetic volatile phenylpropenes: A compile of their distribution, food properties, health effects, metabolism and toxicities
3个月前
已完结
Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism
3个月前
已完结
Visual analysis of the research frontiers, hotspots and development trends of immunization programs for women and children
3个月前
已完结
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