Lv4
700 积分 2023-03-11 加入
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
15天前
已完结
Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value
28天前
已关闭
Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design
1个月前
已完结
Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
1个月前
已完结
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics
1个月前
已完结
Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons
2个月前
已完结
Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
2个月前
已完结
Deep learning-based fine-tuning transfer improves the generalizability of tea component prediction using miniature near-infrared spectroscopy
3个月前
已完结
Near-infrared spectroscopy combined with support vector machine for the identification of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) adulteration using wavelength selection algorithms
3个月前
已完结
Nondestructive prediction and classification of gel strength in ethanol-treated kudzu starch gels using near-infrared spectroscopy
3个月前
已完结
皖公网安备34019202002308
