Lv1
30 积分 2024-05-06 加入
Corrigendum to Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis [Food Chemistry 481 (2025) 144039]
22天前
已完结
Determination of Tibetan tea quality by hyperspectral imaging technology and multivariate analysis
25天前
已完结
Effects of Tremella polysaccharide on the structural characteristics, interfacial properties and foaming performance of chickpea proteins
1个月前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
1个月前
已完结
Green Tea: Current Knowledge and Issues
1个月前
已完结
Effect of pH on cream particle formation and solids extraction yield of black tea
1个月前
已完结
Aggregation kinetics of green tea nanoparticles: Effects of pH, metal ions, and temperature
1个月前
已完结
The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution
1个月前
已完结
Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink
1个月前
已完结
Tea polyphenols-mediated supramolecular architectures: Design and applications
1个月前
已完结