SciHub
文献互助
期刊查询
一搜即达
科研导航
即时热点
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
保靖黄金茶
Lv3
388 积分
2022-04-05 加入
最近求助
最近应助
互助留言
Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics
15天前
已完结
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing
15天前
已完结
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing
1个月前
已完结
Association between chemistry and taste of tea: A review
2个月前
已完结
Processing of Sweet, Astringent and Pungent Oral Stimuli in the Human Brain
2个月前
已完结
Revisiting the Sweet Taste Receptor T1R2-T1R3 through Molecular Dynamics Simulations Coupled with a Noncovalent Interactions Analysis
2个月前
已完结
Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage
2个月前
已完结
A review on astringency and bitterness perception of tannins in wine
2个月前
已完结
Evaluation of astringency of preparations with different degree of tannin polymerisation
2个月前
已关闭
A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate
2个月前
已完结
没有进行任何应助
感谢
15天前
感谢
15天前
点赞,速度真快
1个月前
感谢
2个月前
感谢
2个月前
速度真快
2个月前
感谢
2个月前
感谢
4个月前
感谢
7个月前
感谢,点赞
7个月前
最近帖子
最近评论
没有发布任何帖子
感谢科研通,让我科研道路通顺。
2年前