Lv11
96 积分 2023-09-18 加入
Characterization of Key Aroma-Active Compounds in MengDing Green Teas by Sensory Directed Flavor Analysis
6小时前
待确认
Scenting: An effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea
6小时前
已完结
Characteristics of Metabolites by Seed-Specific Inhibition of FAD2 in Brassica napus L
3个月前
已完结
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
11个月前
已完结
Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea
1年前
已完结
Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods
1年前
已完结
Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea
1年前
已完结
Ambient Ultraviolet B Signal Modulates Tea Flavor Characteristics via Shifting a Metabolic Flux in Flavonoid Biosynthesis
1年前
已完结
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