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Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10
Microbial Community Analysis Sichuan South-road Dark Tea Piled Center Pile-Fermentation Metaphase
2024/7/30
Microbes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its...
A high-precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi-layer perceptron
high-precision method evaluating color Sichuan Dark Tea colorimeter multi-layer perceptron
2024/7/30
Instrumental examination of Sichuan Dark Tea (SDT) quality instead of human panel sensory evaluation is important for quality control. This study attempted to create a high-precision method to rapidly...
Comparison of diferent 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 profle tests
aroma active compounds Sichuan Dark brick tea Sichuan Fuzhuan brick tea GC–MS aroma descriptive profle tests
2024/7/31
Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea have signifcantly diferent aroma characteristics although both of them have almost the same processing methods. Thus, these two...