Lv41
460 积分 2025-10-16 加入
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
3小时前
已完结
Unlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale
2天前
已完结
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics
4天前
已完结
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
4天前
已完结
Interaction between extra virgin olive oil phenolic compounds and mucin
16天前
已完结
Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
20天前
已完结
The Nutritional Composition, Functional Properties, and Food Application of Adlay ( Coix lacryma‐Jobi L.): A Comprehensive Review
21天前
已完结
Research advances on the astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology
23天前
已完结
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism
24天前
已完结
Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs
24天前
已完结
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