Lv71
4040 积分 2021-01-26 加入
Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics
1小时前
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
1小时前
已完结
Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry
1个月前
已完结
Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas
1个月前
已完结
Unraveling the Enantiomeric Distribution of Glycosidically Bound Linalool in Teas (Camellia sinensis) and Their Acidolysis Characteristics and Pyrolysis Mechanism
1个月前
已完结
Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities
3个月前
已完结
Effect of CTC processing on quality characteristics of green tea infusion: A comparative study with conventional orthodox processing
3个月前
已完结
Key Odorants of “Keemun Aroma” and Their Changes during the Preliminary Processing of Keemun Black Tea (Camellia sinensis)
5个月前
已完结
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
6个月前
已完结
Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors
6个月前
已完结
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