Lv3
280 积分 2025-09-25 加入
Comprehensive analysis of taste variations and pleasantness components in white tea from different organs of Camellia sinensis cv. Fuding Dabaicha
1个月前
已完结
Valorization of tea stems: Dynamic changes in volatile and non-volatile components via Tencha processing
1个月前
已完结
Mechanism of the effect of fixation degrees on the volatile and non-volatile metabolites in green tea using targeted and non-targeted metabolomics analyses and the flavor objective quantification technique
4个月前
已完结
Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
5个月前
已完结
Ultrasound assisted osmotic dehydration of sweet lime (Citrus limetta) slices: Process optimization and mass transfer kinetics
5个月前
已完结
Effect of probiotic Lactiplantibacillus plantarum strains on some properties of grapefruit juice and naringin
5个月前
已完结
Multi-step screening of suitable Saccharomyces cerevisiae strain for lemon wine brewing
6个月前
已完结
Relationship of the methanol production, pectin and pectinase activity during apple wine fermentation and aging
6个月前
已完结
Current and emerging applications in detection and removal of bitter compounds in citrus fruit juice: A critical review
7个月前
已完结
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production
7个月前
已完结
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