Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage by Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, Xinghui Li

Subjects: Get full text

Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage by LIU Yani, WANG Feiyu, LI Ran, GAO Hong, FAN Xiuzhi, YIN Chaomin, CHENG Shilun, YU Wei, SHI Defang

Subjects: “…lentinula edodes; simulated circulation modes; temperature; volatile compounds; taste compounds…”
Get full text