Lv11
36 积分 2023-09-09 加入
Quality Difference Analysis of Meizhan Black Tea and Meizhan White Tea
6小时前
已完结
Effects of solid-state fermentation with aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
4天前
已完结
Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process
4天前
已完结
Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum
8天前
已完结
Differential characteristics of chemical composition, fermentation metabolites and antioxidant effects of polysaccharides from Eurotium Cristatum and Fu-brick tea
8天前
已完结
Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas
1个月前
已完结
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus
1个月前
已完结
Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
1个月前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
2个月前
已完结
Antioxidant and xanthine oxidase inhibitory activity of Eucommia ulmoides Oliver leaf extracts
2个月前
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