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68 积分 2025-03-12 加入
双人谷
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
2天前
已完结
Shaking promotes the accumulation of flavor-imparting metabolites and enhances the sensory quality of spring black tea
7天前
已完结
Evolution in the chemical composition of Liubao tea during processing
12天前
已完结
Yellow-light combined with high-temperature withering synergistically optimize aroma in summer-autumn black tea
13天前
已完结
Formation of Phenylacetaldehyde from lPhenylalanine Mediated by Enzymatic Oxidation of ()-Epigallocatechin and ()-Epigallocatechin Gallate during Black Tea Fermentation
19天前
已完结
Dynamic flavor changes and metabolite profiles of rose petals during black tea processing
24天前
已完结
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
3个月前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
3个月前
已完结
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
3个月前
已完结
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