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Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function
1个月前
已完结
Metabolomics-based analysis of the effects of differences in soluble sugars on the sweetness quality of six major tea types in China
1个月前
已完结
Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage
8个月前
已完结
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