Lv46
722 积分 2023-12-14 加入
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
22小时前
待确认
Sweet Aftertaste (Huigan) in Foods: Evaluation and Processing Impacts for Enhanced Flavor Design and Applications
1天前
待确认
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation
1天前
待确认
Authenticating vintage in white tea: Appearance-taste-aroma-based three-in-one non-invasive anticipation
2天前
已完结
Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution
2天前
已完结
A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis
2天前
已完结
Identification and quantification of key odorants in the world’s four most famous black teas
3天前
已完结
Mechanistic insights into aroma aging of ripened Pu-erh tea during long-term storage
5天前
已完结
Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing
5天前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
5天前
已完结
皖公网安备34019202002308
