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130 积分 2024-10-08 加入
Ancient tea plants black tea taste determinants and their changes over manufacturing processes
1天前
已完结
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
1天前
已完结
Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea
4天前
已完结
Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea
6天前
已完结
Tea aroma formation from six model manufacturing processes
28天前
已完结
Black tea aroma formation during the fermentation period
1个月前
已完结
Carotenoid composition, distribution and degradation to flavour volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma
1个月前
已完结
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
1个月前
已完结
Novel insights into the effect of withering degree on Dianhong Congou black tea quality
1个月前
已完结
Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis
1个月前
已完结
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