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30 积分 2022-12-14 加入
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
2天前
已完结
Identifying key contributors to the sweet aftertaste of raw Pu-erh tea through analytical and sensory methods
2天前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong9 Large-Leaf Dark Tea Before and After Pile-Fermentation
4个月前
已完结
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