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18 积分 2026-07-08 加入
Quantitative Studies on the Influence of the Bean Roasting Parameters and Hot Water Percolation on the Concentrations of Bitter Compounds in Coffee Brew
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Structure determination and sensory analysis of bitter-tasting 4-vinylcatechol oligomers and their identification in roasted coffee by means of LC-MS/MS
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Mammalian bitter taste perception
5小时前
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Bitter taste receptor activation by cholesterol and an intracellular tastant
5小时前
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