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40 积分 2023-12-19 加入
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants
19小时前
已完结
Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity
20小时前
已完结
The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis
1个月前
已完结
Zebrafish model and network pharmacology integrated to investigate the possible therapeutic targets of 6′-O-Caffeoylarbutin on anti-inflammatory
6个月前
已完结
Freeze drying and spray drying for the retention of the active components, L‐theanine and caffeine, and antioxidant activity of tea‐based ingredients
6个月前
已完结
Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves
6个月前
已完结
The Impact of Withering Temperature on Black Tea Quality
6个月前
已完结
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
6个月前
已完结
Effect of different drying methods after fermentation on the aroma of Pu-erh tea (ripe tea)
6个月前
已完结
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