Lv11
50 积分 2024-11-10 加入
Characterization of the aroma profiles of oolong tea made from three tea culti‐ vars by both GC-MS and GC-IMS
8天前
已完结
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
8天前
已完结
Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis
8天前
已完结
Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)
8天前
已完结
皖公网安备34019202002308
