Lv11
30 积分 2023-06-21 加入
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
32分钟前
已完结
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
2小时前
已完结
Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS
2个月前
已完结
Targeted metabolomics revealed key compounds during the pile fermentation process of Liupao tea
2个月前
已完结
WTV2.0: A high-coverage plant volatilomics method with a comprehensive selective ion monitoring acquisition mode
3个月前
已完结
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
4个月前
已完结
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
5个月前
已完结
Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea
5个月前
已完结
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
1年前
已完结
Exploring the microbial community, physicochemical properties, metabolic characteristics, and pathways during tank fermentation of Liupao tea
1年前
已完结
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