Lv4
790 积分 2023-11-06 加入
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
11小时前
已完结
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
2天前
已完结
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
10天前
已完结
The shaking and standing processing improve the aroma quality of summer black tea
10天前
已完结
Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing
10天前
已完结
Metabolomic analysis elucidates the dynamic changes in aroma compounds and the milk aroma mechanism across various portions of tea leaves during different stages of Oolong tea processing
10天前
已完结
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
18天前
已完结
Effects of variety, season, and region on theaflavins content of fermented Chinese Congou black tea
1个月前
已完结
GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing
1个月前
已完结
Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea
1个月前
已完结
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