Lv2
174 积分 2023-01-29 加入
Formation, physicochemical properties, and biological activities of theabrownins
2天前
已完结
Comprehensive characterization of theabrownin polymer structure in Tibetan tea
2天前
已完结
Unveiling the Complexity of Pu‐Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience
2个月前
已完结
Multifunctional health-promoting effects of oolong tea and its products
2个月前
已完结
Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma
3个月前
已完结
Voltammetric detection of caffeine content in different tea stuffs by using Co3O4/GCE-Nafion electrode
4个月前
已完结
A study of caffeine in tea. I. A new spectrophotometric micro-method. II. Concentration of caffeine in various strengths, brands, blends, and types of teas
4个月前
已完结
Caffeine in tea Camellia sinensis — Content, absorption, benefits and risks of consumption
4个月前
已完结
Antioxidant mechanism of tea polyphenols and its impact on health benefits
4个月前
已完结
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
4个月前
已完结
皖公网安备34019202002308
