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660 积分 2026-03-24 加入
Integrated Transcriptome and Metabolome Analysis Reveals the Mechanism of Sweetness Formation in Vegetable Soybean Seed
2个月前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
2个月前
已完结
不同品种葡萄酒与人体唾液之间的物理化学相互作用：与涩感的对应关系
2个月前
已完结
Mechanisms of astringency modulation: How sugars and organic acids modulate epigallocatechin gallate astringency in new-style fruit tea
3个月前
已完结
Integrated metabolomics and transcriptomics reveal that sugar transporter CiSWEET10a is indispensable for nut sizing and kernel filling in Carya illinoinensis
3个月前
已完结
Modulating wine astringency: the role of mixed polysaccharides on tannin-protein interactions in model wine
4个月前
已完结
Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation
4个月前
已完结
Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics
4个月前
已完结
Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics
4个月前
已关闭
Glucosylated Steviol Glycosides Improve Sensory Acceptance of Alcoholic Beverages by Suppressing Bitterness
4个月前
已完结
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