Lv1
30 积分 2025-01-16 加入
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
1天前
待确认
Revisiting the Sweet Taste Receptor T1R2-T1R3 through Molecular Dynamics Simulations Coupled with a Noncovalent Interactions Analysis
1个月前
已完结
Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve
1个月前
已完结
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
2个月前
已完结
Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches
2个月前
已完结
Synergistic Effect Mechanism of Binary Sweet Taste Compounds
2个月前
已完结
Saliva and Flavor Perception: Perspectives
2个月前
已完结
Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu’an Guapian Green Tea Infusion (Camellia sinensis)
5个月前
已完结
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
6个月前
已完结
Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach
6个月前
已完结
皖公网安备34019202002308
