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80 积分 2025-09-20 加入
Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin
26天前
已完结
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
29天前
已完结
Interactions between flavor compounds and food ingredients and their influence on flavor perception
1个月前
已完结
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics
1个月前
已完结
Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride
1个月前
已完结
Black tea aroma formation during the fermentation period
1个月前
已完结
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
2个月前
已完结
Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea
2个月前
已完结
Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process
2个月前
已完结
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
4个月前
已完结
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