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30 积分 2024-09-21 加入
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
6天前
已完结
Improving the Quality and Safety of Pu-erh Tea by Inoculation of Saccharomyces cerevisiae and Lactobacillus plantarum
7天前
已完结
Effect of Different Brewing Methods on Quality of Green Tea
1个月前
已完结
Catechol-O-methyltransferase
1个月前
已完结
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method
1个月前
已完结
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method
1个月前
已关闭
Formation of black tea aroma
2个月前
已关闭
Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose
2个月前
已完结
Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’)
2个月前
已完结
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
2个月前
已完结
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