• Startseite
• bäumlein 108 led
• Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

4.6 (150) · € 29.00 · Auf Lager

From Tea Leaves to Factories: A Review of Research Progress in l-Theanine Biosynthesis and Production

Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

Identification and Comparison of Phenolic Compounds in the Preparation of Oolong Tea Manufactured by Semifermentation and Drying Processes

Full article: Dynamic variation of amino acid content during black tea processing: A review

Teaghrelins, Unique Acylated Flavonoid Tetraglycosides in Chin-Shin Oolong Tea, Are Putative Oral Agonists of the Ghrelin Receptor

Chinese oolong tea: An aromatic beverage produced under multiple stresses - ScienceDirect

Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea

PDF) Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process

Foods, Free Full-Text

Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea - ScienceDirect

Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea - ScienceDirect

Frontiers Modulation effects of microorganisms on tea in fermentation