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196 积分 2025-04-07 加入
Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries
4天前
已完结
Kombucha fermentation enhances bioactive profile and sensory quality of sea buckthorn leaf infusion
4天前
已完结
Effects of germplasm type and geographic origin on juice quality of sea buckthorn: A comparative study of physicochemical properties, functional activities, and flavor chemistry
4天前
已完结
Effects of cholesterol‐lowering probiotic fermentation on the active components and in vitro hypolipidemic activity of sea buckthorn juice
4天前
已完结
Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated by Eurotium cristatum and water kefir
16天前
已完结
Analysis of Meitan Cuiya Tea Aroma Components by GC-MS
28天前
已完结
Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods
28天前
已完结
Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods
1个月前
已完结
Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach
1个月前
已完结
Exploring the mechanism of Lycium barbarum fruit cell wall polysaccharide remodeling reveals potential pectin accumulation contributors
7个月前
已完结
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