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524 积分 2024-03-25 加入
Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea
56分钟前
已完结
Theaflavins: an underexploited functional compound in black tea
2小时前
已完结
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
2天前
已完结
Characterization of Epoxydecenal Isomers as Potent Odorants in Black Tea (Dimbula) Infusion
3天前
已完结
Identification and quantification of key odorants in the world’s four most famous black teas
3天前
已完结
Recent studies of the volatile compounds in tea
3天前
已完结
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
3天前
已完结
Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
26天前
已完结
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
26天前
已完结
Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea
1个月前
已完结
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