Lv4
480 积分 2021-11-01 加入
Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy
2天前
已完结
Effects of different brewing conditions on the physicochemical, bioactive, antioxidant, flavor and sensory properties of Gastrodia elata tea
2天前
已完结
Insights into the molecular basis of umami in premium green teas via integrated metabolomics, peptidomics, and in silico molecular docking
6天前
已完结
A method for better mapping of susceptibility to thaw hazards in data-scarce cold regions
1个月前
已完结
Long‐Tea‐CLIP: An Expert‐Level Multimodal AI Framework for Fine‐Grained Green Tea Grading Across Five Sensory Dimensions
3个月前
已完结
Multiverse analysis and the Bradley-Terry model: A proposed approach for evaluating palatability and preference
3个月前
已完结
Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science
4个月前
已完结
Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC–MS profiling method
4个月前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
5个月前
已完结
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics
5个月前
已完结
皖公网安备34019202002308
