Lv11
30 积分 2024-11-14 加入
Subcritical Water Extraction of Phenolic Compounds from Vaccinium Dunalianum Wight Leaves and Their Antioxidant and Tyrosinase Inhibitory Activities in Vitro
6小时前
已完结
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
6天前
已完结
The material basis of astringency and the deastringent effect of polysaccharides: A review
7天前
已完结
A tribological approach to astringency perception and astringency prevention
8天前
已完结
Decoding the bitter taste of Idesia polycarpa var. vestita Diels fruit: Bitterness contribution and mechanisms
8天前
已完结
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