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Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC-MS, GC-O, Sensomics, and Chemometrics 通过创新加工改善Ancha茶香气品质:利用GC-MS、GC-O、感官组学和化学计量学表征关键致香物质 Chen, Zhenbin; Jiang, Yanqun; Ye, Zhibin; Zhao, Wei; Zhang, Jixin; Wu, Yida; Huang, Wenjing; Li, Tiehan 分享 收藏
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics 创新制造工艺以增强Ancha茶的风味和色泽:基于感官评价、化学计量学和代谢组学的综合分析 Chen, Zhenbin; Jiang, Yanqun; Ye, Zhibin; Zhao, Wei; Zhang, Jixin; Huang, Wenjing; Wu, Yida; Li, Tiehan; Xu, Qian 分享 收藏
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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase Huang, Wenjing; Ye, Zhibin; Wu, Yida; Yu, Tianzi; Zhao, Wei; Qi, Zihao; Jiang, Yanqun; Liu, Qiuyan; Lu, Guofu; Ning, Jingming 分享 收藏
High-rate nitrogen loading accelerates organic phosphorus loss through enzymatic and non-enzymatic processes in a semi-arid grassland Jiang, Nan; Wang, Qi; Jiang, Dongqi; Wu, Chenran; Pu, Jiahui; Huang, Wenjing; Yao, Zimeng; Chen, Zhenhua; Zhang, Yulan; Chen, Lijun 分享 收藏
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Contribution of tea stems to large-leaf yellow tea aroma Liu, Qiuyan; Huang, Wenjing; Sheng, Caiyan; Wu, Yida; Lu, Mingxia; Li, Tiehan; Zhang, Jixin; Wei, Yuming; Wang, Yujie; Ning, Jingming 分享 收藏
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