Lv21
102 积分 2022-05-23 加入
Characterisation of anthocyanidin reductase from Shuchazao green tea
3小时前
已完结
Odour hedonics and the ubiquitous appeal of vanilla
1天前
已完结
CYP82G1 Enzyme Functions as Chromone Hydroxylase in the Biosynthesis of 6‐Hydroxy‐2‐(2‐Phenylethyl)chromone in Aquilaria sinensis
19天前
已关闭
Contribution of volatile compounds to mango (Mangifera indica L.) aroma
21天前
已完结
Chemical characterization of aromas in beer and their effect on consumers liking
21天前
已完结
Characterization of Odor-Active Compounds in Guava Wine
21天前
已完结
Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine
21天前
已完结
Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis
22天前
已完结
Tailoring Regioselectivity‐Controlled UDP‐Glycosyltransferase for Bidirectional Glycosylation of Tyrosol via Free Energy‐Driven Pocket Reshaping and Tunnel Engineering
1个月前
已完结
Molecular assembly with a figure-of-eight nanohoop as a strategy for the collection and stabilization of cyclo[18]carbon
1个月前
已完结
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