Lv6
2780 积分 2023-01-07 加入
Multi-frequency Large Amplitude Pulse Voltammetric Electronic Tongue to Assess Key Compounds Imparting the Taste of Briskness to Finished Black Tea Liquor
3个月前
已完结
Chapter 9 - Enzymes in breadmaking
6个月前
已关闭
Chapter 9 - Enzymes in breadmaking
6个月前
已关闭
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
8个月前
已完结
Phyllanthacidoid U: a new N-glycosyl norbisabolane sesquiterpene from Phyllanthus acidus (L.) skeels
10个月前
已完结
Comparative transcriptome analysis reveals key pathways and genes involved in trichome development in tea plant (Camellia sinensis)
1年前
已完结
Dynamic variation of amino acid content during black tea processing: A review
1年前
已完结
BROMELIAD TRICHOMES: STRUCTURE, FUNCTION, AND ECOLOGICAL SIGNIFICANCE
1年前
已完结
Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses
1年前
已完结
Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage
1年前
已完结
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