Lv12
4 积分 2023-03-20 加入
Blending coffee white tea with flower flavor rooibos to mask the burnt flavor
47分钟前
待确认
Blending reshapes flavor formation beyond additive effects in mustard (Brassica juncea) tea: Insights from integrated sensomics and metabolomics
48分钟前
已完结
Industrial tea for food applications: Bridging quality transformation and intelligent processing
16小时前
已完结
Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds
1个月前
已完结
Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches
2个月前
已完结
Contribution of tea stems to large-leaf yellow tea aroma
2个月前
已完结
The role of stem and leaves in shaping the integrated aroma of oolong tea
2个月前
已完结
Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions
3个月前
已完结
Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
4个月前
已完结
Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments
4个月前
已完结
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