Results 81 to 89 of about 1,586 (89)

A simple method based on image processing to estimate primary pigment levels of Sichuan Dark Tea during post-fermentation

European Food Research and Technology, 2014
Liqiang Tan, Yao Zou, Shengxiang Chen
exaly  

Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

European Food Research and Technology, 2019
Xiang Zhang
exaly  

Microbial Diversity in Sichuan Dark Tea during Pile-Fermentation

2021
Manzar Abbas, Xianming Zhao
exaly  

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

Phytochemistry Reviews, 2015
Xiaochun Wan, Guan-Hu Bao
exaly  

Characteristics of Sichuan south-road dark tea fermented by Debaryomyces hansenii Y4 and the microbial role in quality formation

LWT - Food Science and Technology
Minqiang Liu, Yimiao Li
exaly  

Role of Aspergillus tubingensis M16 in the quality development of instant Sichuan south-road dark tea produced by submerged fermentation

Food Bioscience
Yimiao Li, Yuqing Lai
exaly  

Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science

Frontiers in Nutrition
Kunyi Liu
exaly  

Taste characteristic and lipase inhibition activity of Sichuan dark tea

Journal for the Integrated Study of Dietary Habits
Hana Kozai
exaly  

Evaluation of fluorine level in different tea cultivars for Sichuan dark tea production

2018
exaly