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10 积分 2025-06-15 加入
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
27天前
已完结
Digestion of protein-phenolic complex: interactions, matrix effects and digestibility
28天前
已完结
Interactions between Huangjiu Polysaccharides and Polyphenols: Mechanisms and Influence on Volatile Organic Compounds Release
2个月前
已完结
PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW
2个月前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
2个月前
已完结
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
2个月前
已完结
The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors
2个月前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
2个月前
已完结
From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications
2个月前
已完结
Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead
2个月前
已完结
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