Lv11
28 积分 2024-10-29 加入
Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)
8天前
已完结
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
8天前
已完结
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
8天前
已完结
Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’)
9天前
已完结
Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’)
11天前
已完结
Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)
19天前
已完结
Unraveling the characteristic chestnut aroma compounds in MeiTanCuiYa green tea and their interaction mechanisms with broad-spectrum olfactory receptors using molecular docking
21天前
已完结
Identifying the structures and taste characteristics of two novel Maillard reaction products in tea
21天前
已完结
Theaflavin attenuates ischemia–reperfusion injury in a mouse fatty liver model
23天前
已完结
Insight into structural characteristics of theabrownin from Pingwu Fuzhuan brick tea and its hypolipidemic activity based on the in vivo zebrafish and in vitro lipid digestion and absorption models
23天前
已完结
皖公网安备34019202002308
