Lv21
114 积分 2024-10-21 加入
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
3天前
已完结
Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes
5天前
已完结
Degradation effects and mechanisms of Limosilactobacillus fermentum on ethanol
5天前
已完结
Probiotic Gastrointestinal Transit and Colonization After Oral Administration: A Long Journey
5天前
已完结
Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas
7天前
已完结
Nitrogen form differently modulates nitrogen uptake and utilization and related gene expression between two tea cultivars
7天前
已关闭
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses
8天前
已完结
An electrochemical and colorimetric dual-mode aptasensor for Staphylococcus aureus based on a multifunctional MOF and magnetic separation technique
23天前
已完结
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
25天前
已完结
GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types
25天前
已完结
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