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382 积分 2024-10-11 加入
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
13天前
已完结
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
13天前
已完结
Corrigendum to Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis [Food Chemistry 481 (2025) 144039]
1个月前
已完结
An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower–green tea
3个月前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
3个月前
已完结
Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing procedure
3个月前
已完结
Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process
3个月前
已完结
Comparative Study of Total Polyphenol Content and Antioxidant Activity of Yomogi Tea and Green Tea during Simulated In Vitro Gastrointestinal Digestion
3个月前
已完结
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
3个月前
已完结
Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology
3个月前
已完结
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