Lv4
404 积分 2024-05-11 加入
Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea
1天前
待确认
Construction and characterization of Juglans regia L. polyphenols nanoparticles based on bovine serum albumin and Hohenbuehelia serotina polysaccharides, and their gastrointestinal digestion and colonic fermentation in vitro
1天前
已完结
Synthesis, characterization, in vitro antioxidant and hypoglycemic activities of selenium nanoparticles decorated with polysaccharides of Gracilaria lemaneiformis
2天前
已完结
The inhibitory effects of selenium nanoparticles modified by fructose-enriched polysaccharide from Codonopsis pilosula on HepG2 cells
2天前
已完结
Preparation and anti-tumor activity of selenium nanoparticles based on a polysaccharide from Paeonia lactiflora
3天前
已完结
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
1个月前
已完结
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
1个月前
已完结
Properties of selenium nanoparticles stabilized by Lycium barbarum polysaccharide-protein conjugates obtained with subcritical water
3个月前
已完结
Green tea polysaccharide conjugates and bovine serum albumin have a synergistic effect in improving the emulsification ability
3个月前
已完结
Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
4个月前
已完结
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