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10 积分 2025-06-15 加入
Interactions between Huangjiu Polysaccharides and Polyphenols: Mechanisms and Influence on Volatile Organic Compounds Release
23天前
已完结
PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW
24天前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
24天前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
25天前
已完结
The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors
25天前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
25天前
已完结
From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
25天前
已完结
Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead
27天前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
27天前
已完结
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
1个月前
已完结
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