Lv3
320 积分 2023-10-08 加入
Effect of withering/spreading on the physical and chemical properties of tea: A review
3天前
已完结
Effects of Light Intensity and Spectral Composition on the Transcriptome Profiles of Leaves in Shade Grown Tea Plants (Camellia sinensis L.) and Regulatory Network of Flavonoid Biosynthesis
5天前
已完结
The growth and photosynthetic responses of white LEDs with supplemental blue light in green onion (Allium fistulosum L.) unveiled by Illumina and single-molecule real-time (SMRT) RNA-sequencing
5天前
已完结
Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards
6天前
已完结
Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic
6天前
已完结
Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea
8天前
已完结
Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea
11天前
已完结
Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities
11天前
已完结
Effect of different LED light quality combination on the content of vitamin C, soluble sugar, organic acids, amino acids, antioxidant capacity and mineral elements in green onion (Allium fistulosum L.)
15天前
已完结
Polyphenolic content and antioxidant capacity of white, green, black, and herbal teas: a kinetic study
16天前
已完结
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