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112 积分 2024-09-28 加入
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
8天前
已完结
Decoding the interaction of characteristic aroma compounds in Anhui rose damascena essential oil: Utilizing odor activity values, molecular simulation, and machine learning
8天前
已完结
Quantitative analysis of multi-components by single marker method combined with UPLC-PAD fingerprint analysis based on saikosaponin for discrimination of Bupleuri Radix according to geographical origin
20天前
已完结
Smilax china L. Polysaccharide Alleviates HFD-induced Insulin Resistance via Modulating Gut Microbiota and AMPK/PI3K/AKT Signaling Pathway in Mice
2个月前
已完结
Theaflavins in Black Tea Mitigate Aging-Associated Cognitive Dysfunction via the Microbiota–Gut–Brain Axis
3个月前
已完结
Flavonoids from Shiliangcha (Chimonanthus salicifolius) Alleviate Brain Aging in d-Galactose-Induced Senescent Mice through Gut Microbiota
3个月前
已完结
Unlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale
3个月前
已完结
Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions
3个月前
已完结
A Dual‐Targeting, Multi‐Faceted Biocompatible Nanodrug Optimizes the Microenvironment to Ameliorate Abdominal Aortic Aneurysm
4个月前
已完结
Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soup
4个月前
已完结
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