Lv7
4030 积分 2021-01-26 加入
Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (Camellia sinensis)
1个月前
已完结
Identification of Oxidation Compounds of 1-Stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine during Thermal Oxidation
1个月前
已完结
Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid
1个月前
已完结
A comprehensive study of the physiology and chemistry of tea withering based on untargeted metabolomic, transcriptomic, and biochemical analyses
1个月前
已完结
Fatty acid degradation driven by heat during ripening contributes to the formation of the Keemun aroma
2个月前
已完结
Developmental-specific regulation promotes the free amino acids accumulation in chlorotic tea plants (Camellia sinensis)
2个月前
已完结
Thermochemical reactions in tea drying shape the flavor of tea: A review
2个月前
已完结
Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics
2个月前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
2个月前
已完结
Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry
3个月前
已完结
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