Lv3
370 积分 2025-10-16 加入
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
1个月前
已完结
Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste
1个月前
已完结
Isolation and identification of sweet substances and sweet aftertaste substances in the fruit of Phyllanthus emblica
1个月前
已完结
Improving the sweet aftertaste of green tea infusion with tannase
1个月前
已完结
Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules
1个月前
已完结
Recent advances in understanding the modulatory mechanisms of saliva in flavor perception
1个月前
已完结
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
1个月前
已完结
Genomic and Metabolomic Insights into Volatile and Nonvolatile Metabolite Variation from Fresh Leaves to the Turning Stages in Wuyi Rock Tea “Rougui”
1个月前
已完结
A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency
1个月前
已完结
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