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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
2天前
已完结
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
2天前
已完结
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
2天前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
2天前
已完结
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
2天前
已完结
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
4天前
已完结
Predicting green tea moisture content during roasting by shape feature
1个月前
已完结
From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation
1个月前
已完结
A review on tea quality and safety using emerging parameters
1个月前
已完结
A robust deep learning model for predicting green tea moisture content during fixation using near-infrared spectroscopy: Integration of multi-scale feature fusion and attention mechanisms
1个月前
已完结
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