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150 积分 2024-08-26 加入
Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea
2小时前
已完结
Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
25天前
已完结
Interactions between Wine Volatile Compounds and Grape and Wine Matrix Components Influence Aroma Compound Headspace Partitioning
26天前
已完结
Quantification of Antioxidant Properties in Popular Leaf and Bottled Tea by High-performance Liquid Chromatography (HPLC), Spectrophotometry, and Voltammetry
26天前
已完结
Comparison of colorimetric methods for the analysis of total polyphenols in green tea extracts
27天前
已关闭
Phytochemical Constituents and Biological Activities of Jasonia glutinosa L.: The First Report for the Plant Growing in North Africa
1个月前
已关闭
Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging
1个月前
已完结
Separation and Identification of Twelve Catechins in Tea Using Liquid Chromatography/Atmospheric Pressure Chemical Ionization-Mass Spectrometry
1个月前
已完结
Impact of polyphenols on the headspace concentration of aroma compounds in apple cider
1个月前
已关闭
Development of liquid chromatography–tandem mass spectrometry method for analysis of polyphenolic compounds in liquid samples of grape juice, green tea and coffee
1个月前
已关闭
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