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216 积分 2025-04-07 加入
Analysis of Meitan Cuiya Tea Aroma Components by GC-MS
3小时前
已完结
Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods
3小时前
已完结
Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods
3天前
已完结
Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
3天前
已完结
Exploring the mechanism of Lycium barbarum fruit cell wall polysaccharide remodeling reveals potential pectin accumulation contributors
6个月前
已完结
Water-soluble polysaccharide from dried Lycium barbarum fruits: Isolation, structural features and antioxidant activity
7个月前
已完结
Antioxidative activity of polysaccharide fractions isolated from Lycium barbarum Linnaeus
7个月前
已完结
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