17 results on '"Fang, Shimao"'
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2. Ancient tea plants black tea taste determinants and their changes over manufacturing processes
3. Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
4. Solid-State Fermentation of Ganoderma lucidum on the Soluble Sugar Metabolism of Three Summer–Autumn Black Tea Varieties
5. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
6. Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP
7. CsCuAO1 Associated with CsAMADH1 Confers Drought Tolerance by Modulating GABA Levels in Tea Plants
8. Correlation Analysis of Secondary Metabolites and Disease Resistance Activity of Different Varieties of Congou Black Tea Based on Gc-Ms/Ms and Tcmsp
9. Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics
10. The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick Tea
11. Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology
12. Differences in the secondary metabolites of different varieties of black tea and evaluation of their disease-resistance activity
13. Differences in taste characteristics and antioxidant properties of four substitute teas based on a targeted metabolomics approach
14. Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea
15. Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics
16. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses
17. Effects of roasting treatment on non-volatile compounds and taste of green tea
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