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Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments.
- Published in:
- Flavour & Fragrance Journal, 2024, v. 39, n. 4, p. 224, doi. 10.1002/ffj.3783
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- Article
The Analysis and Rapid Non-Destructive Evaluation of Yongchuan Xiuya Quality Based on NIRS Combined with Machine Learning Methods.
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- Processes, 2023, v. 11, n. 9, p. 2809, doi. 10.3390/pr11092809
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- Article
Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves.
- Published in:
- Foods, 2022, v. 11, n. 20, p. 3269, doi. 10.3390/foods11203269
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- Article
Effect of Different Withering Light-wave Bands on Chlorophyll Fluorescence Parameter and Biochemical Quality of Black Tea.
- Published in:
- Journal of Tea Science, 2019, v. 39, n. 2, p. 131
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- Article
DRTF: a database of rice transcription factors.
- Published in:
- Bioinformatics, 2006, v. 22, n. 10, p. 1286, doi. 10.1093/bioinformatics/btl107
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- Article