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200 积分 2025-11-20 加入
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
11天前
已完结
A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects
14天前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
18天前
已完结
Blending coffee white tea with flower flavor rooibos to mask the burnt flavor
18天前
已完结
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics
18天前
已完结
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
25天前
已完结
From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering
25天前
已完结
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
1个月前
已完结
Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
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
1个月前
已完结
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