Lv41
520 积分 2024-10-17 加入
Genomic variation of 363 diverse tea accessions unveils the genetic diversity, domestication, and structural variations associated with tea adaptation
6小时前
待确认
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
4天前
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
1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
1个月前
已关闭
Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea
3个月前
已完结
A critical review of key odorants in green tea: Identification and biochemical formation pathway
4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
4个月前
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
5个月前
已完结
Continuous production machine for separating and shaping Taiping Houkui tea
5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
5个月前
已完结
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