Lv11
36 积分 2025-05-28 加入
In-situ sodium percarbonate assisting and intensifying the aerobic whole-cell catalysis and bio-oxidation of lignocellulosic xylose, glucose and glycerol
4小时前
已完结
Integration of E-nose, volatilomic profiling, and transcriptomics reveals the mechanisms aroma formation during the ripening process of blueberries
2个月前
已完结
Integrated transcriptome and metabolome analyses reveal the mechanism by which bagging treatment affects peel reddening in Orah mandarin
2个月前
已完结
Comprehensive transcriptomic analysis revealed the mechanism of ZjLAR and ZjANR promoting proanthocyanidin biosynthesis in jujube fruit
2个月前
已完结
Root-secreted bitter triterpene modulates the rhizosphere microbiota to improve plant fitness
2个月前
已完结
Chinese Jasmine Tea: The Harmonious Intertwining of Tea and Jasmine Fragrance
3个月前
已完结
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
3个月前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
3个月前
已完结
Comprehensive comparison of potential flavor-active peptides, amino acids and pigments accumulation in different altitudes cultivated albino teas
3个月前
已完结
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
3个月前
已完结
皖公网安备34019202002308
