Lv5
810 积分 2022-11-24 加入
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
2天前
已完结
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
2天前
已完结
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
6天前
已完结
Potential of enhancing aroma profiles of different instant black tea products by incorporating encapsulated black tea aroma
3个月前
已完结
A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules
3个月前
已完结
Gut microbiota-mediated metabolism of green tea catechins and the biological consequences: An updated review
3个月前
已完结
Bitter taste TAS2R14 activation by intracellular tastants and cholesterol
7个月前
已完结
Rapid biosynthesis of phenolic glycosides and their derivatives from biomass-derived hydroxycinnamates
8个月前
已完结
Longevity and anti-aging effects of curcumin supplementation
8个月前
已完结
Metabolic Investigation on the Interaction Mechanism between Dietary Dihydrochalcone Intake and Lipid Peroxidation Product Acrolein Reduction
8个月前
已完结
皖公网安备34019202002308
