Lv4
750 积分 2023-11-23 加入
Thermochemical reactions in tea drying shape the flavor of tea: A review
28天前
已完结
Recent Advances in the Health Benefits of Phenolic Acids in Whole Grains and the Impact of Processing Techniques on Phenolic Acids: A Comprehensive Review
1个月前
已完结
Effect of Drying Temperature on Drying Characteristics and Quality of Honeysuckle
1个月前
已完结
Characterization of the key differential aroma compounds in five dark teasfrom different geographical regions integrating GC-MS, ROAV andchemometrics approaches
1个月前
已完结
Influence of green tea soup pH on its color and anti-oxidative activity
1个月前
已完结
Predictive models for sensory score and physicochemical composition of Yuezhou Longjing tea using near-infrared spectroscopy and data fusion
1个月前
已完结
Acetylation participation in theanine biosynthesis: Insights from transcriptomics, proteomics, and acetylomics
1个月前
已完结
Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea
1个月前
已完结
Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea
2个月前
已完结
Effect of withering/spreading on the physical and chemical properties of tea: A review
2个月前
已完结
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