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520 积分 2024-10-17 加入
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
6小时前
待确认
Metabolomics and sensomics reveal non-volatile flavor dynamics in summer–autumn steamed green tea flakes processing
7天前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
19天前
已完结
Genomic variation of 363 diverse tea accessions unveils the genetic diversity, domestication, and structural variations associated with tea adaptation
3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
3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
4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
4个月前
已关闭
Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea
7个月前
已完结
A critical review of key odorants in green tea: Identification and biochemical formation pathway
7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
7个月前
已完结
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