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128 积分 2023-11-06 加入
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
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
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
2个月前
已完结
Association between chemistry and taste of tea: A review
2个月前
已完结
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
2个月前
已完结
DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food
2个月前
已完结
Antioxidant activity of selected phenols estimated by ABTS and FRAP methods
2个月前
已完结
Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas
2个月前
已完结
Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry
2个月前
已完结
Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers
3个月前
已完结
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