Lv12
100 积分 2023-11-25 加入
Dynamic changes in volatile components during dark tea wine processing
6小时前
已完结
The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale
7小时前
已完结
Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
12天前
已完结
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
21天前
已完结
The dynamic variations of flavonoid metabolites in flower buds for Zingiber mioga at different developmental stages
1个月前
已完结
Amino acids and flavonoids analysis reveals quality constituents difference among different albino tea resources
1个月前
已完结
Structural and physicochemical properties of soya bean protein isolate/maltodextrin mixture and glycosylation conjugates
1个月前
已完结
The difference of flavonol glycosides in cultivated and wild sea buckthorn berries in China
1个月前
已完结
Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification
2个月前
已完结
Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review
2个月前
已完结
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