Lv1
50 积分 2024-07-17 加入
Lactic Acid Bacteria-Mediated Transformation of Black Tea Extract: Insights into Metabolite Profile and Sensory Characteristics
10天前
已完结
Molecular insights into the hydrolysis and transglycosylation of a deep-sea Planctomycetota -derived GH16 family laminarinase
1个月前
已关闭
Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea
2个月前
已完结
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
2个月前
已完结
Microbial liberation of N-methylserotonin from orange fiber in gnotobiotic mice and humans
3个月前
已完结
Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods
4个月前
已完结
Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis
4个月前
已完结
Determination of Tea Components with Antioxidant Activity
4个月前
已完结
Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture
4个月前
已完结
Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea
4个月前
已完结
皖公网安备34019202002308
