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1110 积分 2025-10-05 加入
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
21天前
已完结
A1877 Spicy flavor reduces salt consumption and blood pressure through enhancement of perception of salty taste
27天前
已完结
Dynamic profiling of bioactive compounds, flavor metabolites, and quality-related microorganisms during the freshening-drying-aging process of citri reticulatae pericarpium: Implications for quality formation mechanisms
27天前
已完结
Purification and characterization of theobromine synthase in a Theobromine-Enriched wild tea plant (Camellia gymnogyna Chang) from Dayao Mountain, China
28天前
已完结
Chemical composition changes and quality development of a new Green‐Making technology in semi‐fermented tea processing
28天前
已完结
Advanced sensing of volatile organic compounds in the fermentation of kombucha tea extract enabled by nano-colorimetric sensor array based on density functional theory
2个月前
已完结
Freshness Identification of Oysters Based on Colorimetric Sensor Array Combined with Image Processing and Visible Near-Infrared Spectroscopy
2个月前
已完结
Rapid test for the determination of total phenolic content in brewed-filtered coffee using colorimetric paper
2个月前
已完结
Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea
2个月前
已完结
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
2个月前
已完结
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