Lv11
20 积分 2024-09-04 加入
Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee
2个月前
已完结
A method for routine measurements of total sugar and starch content in woody plant tissues
2个月前
已完结
Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis
2个月前
已完结
Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile
3个月前
已完结
Phenolic compounds and antioxidant activities of edible flowers of Pyrus pashia
3个月前
已完结
云南小粒咖啡生豆的抗氧化及α-淀粉酶抑制活性研究
3个月前
已关闭
A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation
3个月前
已完结
Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution
3个月前
已完结
LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
3个月前
已完结
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