Lv21
114 积分 2025-03-13 加入
Oxidation of polyunsaturated fatty acids to produce lipid mediators
17天前
已完结
Dynamic changes and correlation analysis of microorganisms and flavonoids/ amino acids during white tea storage
28天前
已完结
Research Strategy for Biosynthesis of Gamma Aminobutyric Acid
1个月前
已关闭
Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea
1个月前
已完结
Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea
1个月前
已完结
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
1个月前
已完结
Stability and transformation of C-glycosylflavones during tea processing and storage
1个月前
已关闭
Chemical constituents and biological activities of white tea
1个月前
已关闭
Dynamic changes in flavonoids content during congou black tea processing
1个月前
已完结
皖公网安备34019202002308
