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158 积分 2023-11-06 加入
A black tea quality testing method for scale production using CV and NIRS with TCN for spectral feature extraction
3天前
已完结
Function of floral fragrance-related microRNAs and their targets in Hedychium coronarium
2个月前
已完结
Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process
2个月前
已完结
Characterization of the aroma profile of edible flowers using HS-SPME/GC–MS and chemometrics
2个月前
已完结
Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level
3个月前
已完结
Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea
3个月前
已完结
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
3个月前
已完结
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
3个月前
已完结
Effect of drying methods on aroma, taste and antioxidant activity of Dendrobium officinale flower tea: A sensomic and metabolomic study
4个月前
已完结
Antioxidant activity of inclusion complexes of tea catechins with β-cyclodextrins by ORAC assays
4个月前
已完结
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