Lv41
520 积分 2024-10-17 加入
Analysis of volatile compounds and vintage discrimination of raw Pu-erh tea based on GC-IMS and GC–MS combined with data fusion
3小时前
待确认
L-theanine alleviates reserpine-induced depression in rats via modulation of the gut-brain axis
1个月前
已完结
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个月前
已完结
Metabolomics and sensomics reveal non-volatile flavor dynamics in summer–autumn steamed green tea flakes processing
2个月前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
2个月前
已完结
Genomic variation of 363 diverse tea accessions unveils the genetic diversity, domestication, and structural variations associated with tea adaptation
5个月前
已完结
LC ‐ MS ‐based metabolomics revealed the influence of chemical profile on sensory and color characterization of Yunnan Pu‐erh tea products: Lao Man Er and Mao Er Duo
5个月前
已完结
How do green-leaf and yellow-leaf tea cultivars influence oolong tea flavor? Insights from metabolomic analysis with two Fujian traditional processing technologies
6个月前
已完结
How do green-leaf and yellow-leaf tea cultivars influence oolong tea flavor? Insights from metabolomic analysis with two Fujian traditional processing technologies
6个月前
已关闭
Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea
9个月前
已完结
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