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80 积分 2025-06-12 加入
Identification and evaluation of antioxidant components in the flowers of five Chimonanthus species
9天前
已完结
Proteomics and metabolomics reveal the mechanism underlying differential antioxidant activity among the organs of two base plants of Shiliang tea (Chimonanthus salicifolius and Chimonanthus zhejiangensis)
9天前
已完结
Simultaneous assessment of absorption and pharmacokinetic characteristics of four active flavonoids from Chimonanthus nitens Leaf Granules using LC-MS determination: in vivo and in vitro
9天前
已关闭
Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS-SPME/GC–MS
10天前
已完结
Comparative Analysis of the Nutritional Composition and Flavor Characteristics of Five Types of Legume Milk
16天前
已完结
Physicochemical properties, non-volatile flavor components and antioxidant activity analysis of Ganoderma lucidum (Curtis) P. Karst. extracts dried by different methods
16天前
已完结
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
16天前
已完结
Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions
16天前
已完结
Analysis of the effect of three different blanching processes on the flavor profile of peeled and unpeeled broad beans
16天前
已完结
Analysis of the effect of three different blanching processes on the flavor profile of peeled and unpeeled broad beans
16天前
已关闭
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