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20 积分 2023-12-10 加入
Prediction of multi-task physicochemical indices based on hyperspectral imaging and analysis of the relationship between physicochemical composition and sensory quality of tea
4天前
已完结
Multi-omics and Co-expression network insights into aroma formation of suitable oolong tea cultivars during withering and shaking stage
4天前
已完结
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
17天前
已完结
Tea aroma formation from six model manufacturing processes
17天前
已完结
Formation of Phenylacetaldehyde from l -Phenylalanine Mediated by Enzymatic Oxidation of (−)-Epigallocatechin and (−)-Epigallocatechin Gallate during Black Tea Fermentation
18天前
已完结
Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC–MS profiling method
20天前
已完结
Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea
30天前
已完结
Lipid profiles and metabolic characteristics of Chinese tea cultivars (Camellia sinensis) with different manufacturing suitabilities by comparative lipidomics using UHPLC-Q-Exactive mass spectrometry
1个月前
已完结
Rapid geographical traceability and quality identification of black tea via integration of ambient mass spectrometry and machine learning
1个月前
已完结
Multiomics Analysis Reveals the Genetic Basis of Volatile Terpenoid Formation in Oolong Tea
1个月前
已完结
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