9 results on '"Ning, Jingming"'
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2. Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma
3. Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
4. Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
5. Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
6. Indicator displacement assay for freshness monitoring of green tea during storage
7. Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
8. Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics
9. Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)
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