Lv5
1400 积分 2022-09-06 加入
2019年青海省人群砖茶饮用现况调查
11天前
已完结
Variation in the taste quality and metabolites of black teas produced in early and late spring
17天前
已完结
Optimized Extraction Process of Fu Brick Tea Polysaccharides Using Ultrasound-Assisted Enzymatic Strategy and Their Enhanced Antioxidant and Immunoprotective Activities
17天前
已完结
Characterisation of Floral Aroma in Paeonia suffruticosa ‘High Noon’: Developmental Changes and Genetic Insights
25天前
已完结
TBtools-II: A “one for all, all for one” bioinformatics platform for biological big-data mining
26天前
已完结
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
GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
1个月前
已完结
Characterization of the key aroma compounds in Baojing Huangjincha 1 green tea through molecular docking and molecular sensory science
1个月前
已完结
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