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354 积分 2024-08-13 加入
Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering
18小时前
待确认
Aroma formation and dynamic changes during white tea processing
18小时前
已完结
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
1天前
已完结
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
1天前
已完结
Dynamic change of tea (Camellia sinensis) leaf cuticular wax in white tea processing for contribution to tea flavor formation
1天前
已完结
Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
1天前
已完结
GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
1天前
已完结
Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics
1天前
已完结
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated lipidomics and metabolomics using UHPLC-Q-Exactive mass spectrometry
2天前
已完结
Determination and comparison of lipid profiles of Chinese green tea varieties using untargeted lipidomics analysis combined with chemometrics
2天前
已完结
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