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机译:代谢组学特征描述了茶叶青春期的口感品质
Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Avenida Wai Long, Taipa 999078, Macau, Peoples R China;
Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Avenida Wai Long, Taipa 999078, Macau, Peoples R China;
Yunnan Agr Univ, Coll Longrun Pu Erh Tea, Kunming 650201, Yunnan, Peoples R China;
Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Avenida Wai Long, Taipa 999078, Macau, Peoples R China;
Macau Univ Sci & Technol, Macau Inst Appl Res Med & Hlth, State Key Lab Qual Res Chinese Med, Avenida Wai Long, Taipa 999078, Macau, Peoples R China;
Tea leaf pubescence; Metabolites; Amino acids; Polyphenols; Taste analysis; UHPLC-Q-TOF-MS;
机译:代谢组学分析在白茶不同亚型代谢物和味觉质量分析中的应用
机译:针对性和不设定的代谢组科分析,用于确定储存时间对代谢物和凯森红茶品味质量的影响
机译:基于UHPLC-orbitrap-MS和全球天然产物社会分子网络的代谢组学揭示了时间尺度和储存环境对原始PU-ERH茶的品味质量的影响
机译:使用HPLC-QTOFMS与统计工具相结合的茶树代谢物分析
机译:灌溉,叶片短柔毛和开花期对失去光泽的虫子对棉花产量的影响。
机译:FT-NIR光谱法同时估算红茶的风味品质和与风味有关的化合物含量
机译:在海啸盐损伤区域收获的叶片茶叶的优质特性和味道改进