Lv4
510 积分 2022-08-23 加入
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
15天前
已完结
Metabolomics reveals a differential attitude in phytochemical profile of black tea (Camellia Sinensis Var. assamica) during processing
17天前
已完结
Changes of microbial active ingredients and antioxidant capacity during fermentation process of dark tea
17天前
已完结
Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea
17天前
已完结
New insights into the role of lipids in aroma formation during black tea processing revealed by integrated lipidomics and volatolomics
17天前
已完结
Both Bacillus Amyloliquefaciens and Selenite Fertilizer Application Improved Spring Tea Quality and Selenium Content
17天前
已完结
An improved deep convolutional generative adversarial network for quantification of catechins in fermented black tea
17天前
已完结
Association between dietary tea consumption and non-alcoholic fatty liver disease: a study based on Mendelian randomisation and National Health and Nutrition Examination Survey (2005-2018) association between tea and non-alcoholic fatty liver disease
17天前
已完结
Non-Destructive Analysis for Machine-Picked Tea Leaf Composition Using Near-Infrared Spectroscopy Combined Chemometric Methods
17天前
已完结
皖公网安备34019202002308
