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38 积分 2026-03-13 加入
Aroma formation and dynamic changes during white tea processing
19小时前
已完结
Flavor chemistry of cocoa and cocoa products—An overview
19小时前
已完结
Monitoring black tea fermentationquality by intelligent sensors: Comparison of image, E-nose and data fusion
24天前
已完结
Evaluating Freshness Loss of Green Tea with Q10 Method and Weibull Hazard Analysis under Accelerated Shelf Life Testing
24天前
已关闭
Investigating volatile compounds’ contributions to the stale odour of green tea
24天前
已完结
Recommended storage temperature for green tea based on sensory quality
25天前
已完结
Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards
1个月前
已完结
Based on Multi-omics Analysis of the Effects of Freeze-withering on the Quality of Yellow Tea
1个月前
已完结
Preemptive identification of optimum fermentation time for black tea using electronic nose
1个月前
已完结
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