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360 积分 2024-06-14 加入
Association between chemistry and taste of tea: A review
3天前
已完结
Metabolomics in quality formation and characterisation of tea products: a review
3天前
已完结
Emerging techniques for determining the quality and safety of tea products: A review
5天前
已完结
Effect of withering/spreading on the physical and chemical properties of tea: A review
5天前
已完结
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
6天前
已完结
Stimulated biosynthesis of delphinidin‐related anthocyanins in tea shoots reducing the quality of green tea in summer
4个月前
已完结
Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization
4个月前
已完结
Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas
4个月前
已完结
Procyanidin B2: A promising multi-functional food-derived pigment for human diseases
4个月前
已完结
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