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26 积分 2025-11-06 加入
Long‐Tea‐CLIP: An Expert‐Level Multimodal AI Framework for Fine‐Grained Green Tea Grading Across Five Sensory Dimensions
3天前
已完结
Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry
4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
10天前
已完结
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
14天前
已完结
A review of drying technology in tea sector of industrial, non-conventional and renewable energy based drying systems
24天前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
27天前
已完结
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
27天前
已完结
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
27天前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
28天前
已完结
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
28天前
已完结
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