Lv11
40 积分 2024-09-06 加入
Investigating volatile compounds’ contributions to the stale odour of green tea
6小时前
待确认
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Proces
1个月前
已完结
Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
1个月前
已完结
Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS
1个月前
已完结
Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS
1个月前
已完结
Comprehensive profiling of volatile components in Taiping Houkui green tea
2个月前
已完结
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
2个月前
已完结
Aroma Components Characteristic of Spring Green Tea
2个月前
已关闭
Aroma Components Characteristic of Spring Green Tea
2个月前
已关闭
Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity
2个月前
已完结
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