Construction of a sensory quality evaluation model for tobacco leaves from Henan Province and its application in tobacco quality assessment. [PDF]
Front Plant SciXu X +11 more
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Analysis of volatile compounds emitted from white champaca flowers (<i>Michelia alba</i> D.C.) via HS-GC-MS and SPME-GC-MS technology. [PDF]
Front Plant SciGuo X.
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Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays. [PDF]
Food Chem XZhang Y +10 more
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Integrating E-nose, E-tongue, and GC-MS analysis reveals the volatile profile and flavor characteristics of different huajiao cultivars. [PDF]
Food Chem XQin H +10 more
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Ten Years of Patch Testing to Hydroperoxides of Limonene and Linalool: Prevalence, Patterns and Clinical Insights. [PDF]
Contact DermatitisBotvid S +3 more
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Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas. [PDF]
Food Chem XYu J +7 more
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Aroma Rather than Taste Quality Exerted a More Pronounced Response to Organic Fertilizer Substitution in a Tea Garden: A Case Study on the Yellow Tea Quality. [PDF]
FoodsZheng S +9 more
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