Lv5
1030 积分 2023-07-07 加入
Pyrolysis characteristics and kinetics of lignin derived from enzymatic hydrolysis residue of bamboo pretreated with white-rot fungus
4个月前
已完结
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
6个月前
已完结
Qimen An Tea with Different Storage Years Exhibits Anti-Obesity Activity and Differently Modulates Gut Microbiota in a Year-Dependent Manner
6个月前
已完结
Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics
6个月前
已完结
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
6个月前
已完结
Unraveling the Mechanism of Aroma Formation in the Maillard Reaction of Roasted Wuyi Rock Tea: Focus on Furfural, Tea Pyrrole, and 1-Ethyl-1H-Pyrrole
6个月前
已完结
皖公网安备34019202002308
