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34 积分 2024-10-29 加入
The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles
2个月前
已完结
Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing
2个月前
已完结
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha
2个月前
已完结
Thermochemical reactions in tea drying shape the flavor of tea: A review
3个月前
已完结
Gut Microbiota, a Potential Mediated Target for Reducing Geniposide Hepatotoxicity by Interacting with Isoflavones
3个月前
已完结
Changes in the Concentrations of Acrylamide, Selected Odorants, and Catechins Caused by Roasting of Green Tea
4个月前
已完结
Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis
4个月前
已完结
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
4个月前
已完结
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
5个月前
已完结
Kinetics and Mechanism of Cellulose Pyrolysis
5个月前
已完结
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