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Impact of different brewing methods on bioactive compounds, antioxidant activity and color in green, dark teas and fruit infusion teas by using HPLC-MS/MS triple quadrupole and spectrophotometric assays
1个月前
已完结
Single-nanozyme single-readout enabled efficient identification of polyphenols for Chinese tea authentication and brewing evaluation
1个月前
已完结
Nanopore Polyphenol Fingerprinting with Anthocyanin–Catechin Signatures for Tea Quality Grading and Cultivar Discrimination
1个月前
已完结
Pt/Au-decorated Fe-N-C nanozyme sensor array for discrimination of tea polyphenol monomers
1个月前
已完结
LC-MS and GC–MS analyses reveal that amino acid-induced ammoniation of EGCG in different tea types enhances its structural stability
1个月前
已完结
Advances and Outlook of Tea Polyphenol Chemistry: A Review
1个月前
已完结
Single-Molecule Identification of Tea Polyphenols and Their Interactions with Metal Ions Using an Engineered Nanopore
1个月前
已完结
Description of key aroma components of green tea and the influence of processing
1个月前
已完结
A sensor array based on a nanozyme with polyphenol oxidase activity for the identification of tea polyphenols and Chinese green tea
1个月前
已完结
Machine Learning Algorithms Enabled Visual On-Site Intelligent Sensing of Bioactive Components by Histidine-Functionalized Nanozyme Sensor Array
1个月前
已完结
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