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50 积分 2025-09-26 加入
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
5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
5个月前
已完结
Comparison of volatile compounds among different types of Tieguanyin oolong tea using DHI-GC-MS
5个月前
已完结
Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
5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
9个月前
已完结
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