Lv3
320 积分 2021-09-10 加入
Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
9天前
已完结
Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)
11天前
已完结
UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation
11天前
已完结
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
16天前
已完结
Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
16天前
已完结
Evaluation of the quality grade of congou black tea by the fusion of GC-E-nose, E-tongue, and E-eye
16天前
已完结
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
2个月前
已完结
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
2个月前
已完结
Synergetic application of E-tongue and E-eye based on deep learning to discrimination of Pu-erh tea storage time
2个月前
已完结
The Cultural Connotation of Pu'er Tea
2个月前
已关闭
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