Lv3
230 积分 2025-01-05 加入
Unraveling the characteristic chestnut aroma compounds in MeiTanCuiYa green tea and their interaction mechanisms with broad-spectrum olfactory receptors using molecular docking
1个月前
已完结
Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves
1个月前
已完结
Green tea polyphenol epigallocatechin-3-gallate mediates an antioxidant response via Nrf2 pathway in heat-stressed poultry: A review
1个月前
已完结
A rapid and efficient transient expression system for gene function and subcellular localization studies in the tea plant (Camellia sinensis) leaves
7个月前
已完结
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions
11个月前
已完结
Plant-based dietary shift: Current trends, barriers, and carriers
11个月前
已完结
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
1年前
已关闭
Structural characterisation, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb
1年前
已完结
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
1年前
已完结
Exploring plant-based approaches: A review of protein extraction, characterization, food and pharmacological application from fruit pulps
1年前
已完结
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