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222 积分 2024-05-06 加入
Spontaneously Assembled Nano-aggregates in Clear Green Tea Infusions from Camellia ptilophylla and Camellia sinensis
8天前
已完结
Spontaneously Assembled Nano-aggregates in Clear Green Tea Infusions from Camellia ptilophylla and Camellia sinensis
8天前
已完结
HPLC-DAD Method for Simultaneous Determination of Gallic Acid, Catechins, and Methylxanthines and Its Application in Quantitative Analysis and Origin Identification of Green Tea
10天前
已完结
Rapid HPLC-DAD and Chemometric Discrimination of Raw Dark Tea from Three Specific Mountain Origins Within Anhua
10天前
已完结
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas
10天前
已完结
Improving the taste of autumn green tea with tannase
10天前
已完结
Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea
11天前
已完结
Instant steam-priming as a novel pre-brewing strategy: Unraveling the metabolomic basis for modulating taste attributes across six tea categories
11天前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
11天前
已完结
Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature
11天前
已完结
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