Lv4
800 积分 2022-08-23 加入
Effects of storage durations on flavour and bacterial communities in Liupao tea
2天前
已完结
Effects of different drying methods on colordifference, taste and chemical componentsof Yunnan Congou black tea
2天前
已完结
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
10天前
已完结
Rapid detection of Pu-erh tea vintage by data fusion strategy based on Terahertz and Raman Spectral technology
10天前
已完结
Effect of oxygen concentration on volatile compounds and their formation in Keemun black tea fermentation
10天前
已完结
Improving the Sensory Quality of Black Tea by Blending Varieties During Processing
10天前
已完结
Tea consumption, cardiovascular diseases risk factors, sleep and mental health status among diabetic women
11天前
已完结
Analysis of active components from different ages of old Wuyi rock tea by gradient extraction
11天前
已关闭
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea
11天前
已完结
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing
11天前
已完结
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