茶学文献20201229 / 开普饭

编译:Jerry,编辑:十九.江舜尧. 原创微文,欢迎转发转载. 茸毛由表皮细胞发育而成,人们认为茸毛是茶树品质.种质资源评判的关键特征之一.尽管我们对茶叶代谢产物已经有了充足认知,但对茶树活体茸毛代 ...

Plasticity of the Cuticular Transpiration Barrier in Response to Water Shortage and Resupply in Came ...

(1) Effects of GABA on the Polyphenol Accumulation and Antioxidant Activities in Tea Plants (Camelli ...

(1) Comparative Multi-omics of Tender Shoots From a Novel Evergrowing Tea Cultivar Provide Insight I ...

(1) Gene Coexpression Network Reveals Insights into the Origin and Evolution of a Theanine-Associate ...

The profile of dynamic changes in yellow tea quality and chemical composition during yellowing proce ...

(1) Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of Wh ...

(1) Integrated mRNA and small RNA sequencing for analyzing tea leaf spot pathogen Lasiodiplodia theo ...

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS a ...

(1) Metabolomic understanding of the difference between unpruning and pruning cultivation of tea (Ca ...

茶学文献20201229