Lv11
50 积分 2025-09-26 加入
Interaction of milk protein and black tea aroma compounds: selectivity, binding mechanism, and theaflavin effect
6小时前
待确认
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
7个月前
已完结
Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems
7个月前
已完结
Comparison of volatile compounds among different types of Tieguanyin oolong tea using DHI-GC-MS
7个月前
已完结
Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
7个月前
已完结
Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves
11个月前
已完结
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