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10 积分 2025-09-20 加入
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
15天前
已完结
Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea
15天前
已完结
Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process
15天前
已完结
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
2个月前
已完结
Contribution of tea stems to large-leaf yellow tea aroma
2个月前
已完结
Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea
2个月前
已完结
A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis
2个月前
已完结
Thermochemical reactions in tea drying shape the flavor of tea: A review
2个月前
已完结
Microbial bioconversion of the chemical components in dark tea
2个月前
已完结
Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time
2个月前
已完结
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