Lv41
490 积分 2025-09-16 加入
Improving the taste of autumn green tea with tannase
8小时前
已完结
Quality Differentiation and Mechanistic Insights Into Green Tea Processed by Different Fixation Methods
4天前
已完结
Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system
11天前
已完结
Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole
11天前
已完结
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
11天前
已完结
Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea
11天前
已完结
Temperature-dependent regulation of benzeneacetaldehyde formation during black tea drying: Evidence from non-targeted metabolomics and an EGCG-modulated Maillard reaction model
11天前
已完结
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
11天前
已完结
Temperature-dependent regulation of benzeneacetaldehyde formation during black tea drying: Evidence from non-targeted metabolomics and an EGCG-modulated Maillard reaction model
14天前
已完结
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
14天前
已完结
High-precision digital rock construction and electrical property upscaling in tight sandstone
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