Lv41
460 积分 2024-10-17 加入
A critical review of key odorants in green tea: Identification and biochemical formation pathway
6小时前
待确认
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
1天前
已完结
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
29天前
已完结
Continuous production machine for separating and shaping Taiping Houkui tea
1个月前
已关闭
Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
1个月前
已完结
Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science
1个月前
已完结
Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science
1个月前
已关闭
Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC–Q–Orbitrap–MS/MS and chemometrics
1个月前
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
2个月前
已完结
Analysis of regional flavor quality differences in congou black tea using metabolomics
2个月前
已完结
Malignant Peritoneal Mesothelioma Features Shown by FDG-PET/CT
皖公网安备34019202002308
