Results 71 to 80 of about 1,586 (89)

Highly Programmable Liquid Crystalline Polyurethane/MXene Hybrids for Large-Strain, High-Work-Capacity Artificial Muscles. [PDF]

Small
Zhao YX, Yin X, Wang YK, Ye LM, Shi LY, Yang KK.   +5 more
europepmc   +1 more source

Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer. [PDF]

Foods
Xu Y, Zhao X, Zhang Y, Ren H, Zhang L, Yi J, Cao X, Li Q.   +7 more
europepmc   +1 more source

Bridging CNNs and vision transformers for efficient tea leaf phytopathogen diagnosis: GL-MobFormer. [PDF]

Front Plant Sci
Yang Y, Li X, Li Q, Sun Y, Yang C, Chen H, Yuan X, Hu C.   +7 more
europepmc   +1 more source

Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea. [PDF]

Foods
He Y, Tang Y, Song S, Li L, An S, Zhou G, Zhu J, Li S, Yin Y, Jeyaraj A, Peng C, Li X, Zeng G.   +12 more
europepmc   +1 more source

Effects of nitrogen application amount on nitrogen distribution and photosynthesis in tea leaves. [PDF]

Front Plant Sci
Li K, Liu DN, Li LY, Gao Y, Gao WJ, Chen BW, Luo F, Yao Y.   +7 more
europepmc   +1 more source

Integrating Genetic Mapping and BSR-Seq Analysis to Identify Candidate Genes Controlling Fruitfulness in <i>Camellia sinensis</i>. [PDF]

Plants (Basel)
Kan S, Tang D, Chen W, Gu Y, Zhao S, Long L, Zhang J, Tan X, Tan L, Tang Q.   +9 more
europepmc   +1 more source

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Metagenomics reveal the role of microorganism and GH genes contribute to Sichuan South-road dark tea quality formation during pile fermentation

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Minqiang Liu, Yuqing Lai, Xuyi Liu
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State-of-the-art review of dark tea: From chemistry to health benefits

Trends in Food Science and Technology, 2021
Fangjun Lin, Ren-You Gan, Dingtao Wu
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Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics

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Kunyi Liu
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Microbial bioconversion of the chemical components in dark tea

Food Chemistry, 2020
Na Li, Jianlin Wu, Jianbo Xiao
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