Lv5
844 积分 2024-10-21 加入
In vitro antioxidant activity of Anthriscus cerefolium L. (Hoffm.) extracts
1个月前
已完结
Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea
1个月前
已完结
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
1个月前
已完结
Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses
1个月前
已完结
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples
2个月前
已完结
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
2个月前
已完结
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
2个月前
已完结
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
2个月前
已完结
Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea
2个月前
已完结
茶叶中γ-氨基丁酸与L-谷氨酸的HPLC分析方法
3个月前
已完结
皖公网安备34019202002308
