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80 积分 2025-09-19 加入
Quantitative comparison of adsorption and desorption of commonly used sweeteners in the oral cavity
10小时前
已完结
Effect of extraction methods on the chemical components and taste quality of green tea extract
13天前
已完结
Role of roasting in the formation of characteristic aroma of wuyi rock tea
27天前
已完结
Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties
27天前
已完结
Low-power ultrasound-assisted fermentation reduces the astringency of Kombucha: Insights into microbial metabolic regulation
27天前
已完结
SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA
2个月前
已完结
A genetic module boosts grain yield and nitrogen use efficiency by improving nitrate transport in maize
2个月前
已完结
Correlations between saliva protein composition and some T–I parameters of astringency
3个月前
已完结
Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
3个月前
已完结
Association between chemistry and taste of tea: A review
5个月前
已完结
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