Lv41
486 积分 2022-08-04 加入
Multilayer omics landscape analyses reveal the regulatory responses of tea plants to drought stress
2小时前
已完结
Combining In Vivo and In Vitro Approaches To Identify Human Odorant Receptors Responsive to Food Odorants
14天前
已完结
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
29天前
已完结
Yellow tea: more than turning green leaves to yellow
2个月前
已完结
Natural fermentation of fresh Jasmine flowers inspired the development of a biotechnological ingredient with global anti‐ageing properties
2个月前
已完结
Biogas improving by adsorption of CO2 on modified waste tea activated carbon
2个月前
已完结
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)
2个月前
已完结
Effect of Polyphenol Compounds on the Headspace Volatility of Flavors
2个月前
已关闭
Interactions between Wine Polyphenols and Aroma Substances. An Insight at the Molecular Level
2个月前
已完结
Mechanism of the interaction between olfactory receptors and characteristic aroma compounds in sweet orange juice
2个月前
已完结
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