Lv4
500 积分 2021-11-01 加入
Discrimination of the production season of Chinese green tea by chemical analysis in combination with supervised pattern recognition
2个月前
已完结
Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation
3个月前
已完结
Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy
3个月前
已完结
Effects of different brewing conditions on the physicochemical, bioactive, antioxidant, flavor and sensory properties of Gastrodia elata tea
3个月前
已完结
Insights into the molecular basis of umami in premium green teas via integrated metabolomics, peptidomics, and in silico molecular docking
3个月前
已完结
A method for better mapping of susceptibility to thaw hazards in data-scarce cold regions
4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
6个月前
已完结
Multiverse analysis and the Bradley-Terry model: A proposed approach for evaluating palatability and preference
6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
7个月前
已完结
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