Lv4
670 积分 2023-03-11 加入
Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons
1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
1个月前
已完结
Deep learning-based fine-tuning transfer improves the generalizability of tea component prediction using miniature near-infrared spectroscopy
1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
1个月前
已完结
Nondestructive prediction and classification of gel strength in ethanol-treated kudzu starch gels using near-infrared spectroscopy
1个月前
已完结
Near-infrared spectroscopy assisted by random forest for predicting the physicochemical indicators of yak milk powder
1个月前
已完结
Thearubigins: Formation, structure, health benefit and sensory property
1个月前
已完结
Rapid analysis of chinese blanched chicken (Ma Huang, Tu Er, and Huang you) based on volatile compounds and machine learning
2个月前
已完结
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
2个月前
已关闭
Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one Year: Focus on the stale aroma
3个月前
已完结
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