Lv11
14 积分 2026-03-13 加入
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments
2小时前
待确认
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
2小时前
待确认
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
4小时前
已完结
Exploration of the mechanism of temperature influence on bitter taste of theacrine by activating human bitter taste receptor hTAS2R14
1天前
已完结
Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
16天前
已完结
Effect of storage time on the volatile compounds and taste quality of Meixian green tea
16天前
已完结
Intelligent identification of geographical origin of Xihu Longjing tea using dynamic time-resolved colorimetric sensor array fingerprint combined with machine learning
16天前
已完结
Evaluation of Longjing tea aroma and quality based on on-chip programmed temperature desorption method
16天前
已完结
Grade identification of rice eating quality via a novel flow-injection voltammetric electronic tongue combined with SFFS-BO-SVM
17天前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
27天前
已完结
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