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40 积分 2023-08-17 加入
Investigating the role of tartaric acid in wine astringency
7天前
已完结
Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage
1年前
已完结
Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry
1年前
已完结
Thearubigins: Formation, structure, health benefit and sensory property
1年前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
1年前
已完结
Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols
1年前
已完结
Analysis of metabolites in green tea during the roasting process using non‐targeted metabolomics
1年前
已完结
Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp
1年前
已完结
Contribution of theanine to the temperature induced changes in aroma profile in Wuyi rock tea
1年前
已完结
Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea
1年前
已完结
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