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18 积分 2024-09-03 加入
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
7天前
已完结
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
7天前
已完结
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha ( Camellia sinensis )
7天前
已完结
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea
7天前
已完结
Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics
18天前
已完结
Characterization of fermented pomegranate juice: ACE inhibitory activity under in vitro digestion, antioxidant capacity, phenolics composition, chemical properties and sensory evaluation
2个月前
已完结
A NOVEL IN VITRO ENDOTHELIUM‐DEPENDENT VASCULAR RELAXANT EFFECT OF APOCYNUM VENETUM LEAF EXTRACT
2个月前
已完结
Modulation of gut homeostasis by exopolysaccharides from Aspergillus cristatus (MK346334), a strain of fungus isolated from Fuzhuan brick tea, contributes to immunomodulatory activity in cyclophosphamide-treated mice
2个月前
已完结
Effects of Phytochemicals on Blood Pressure and Neuroprotection Mediated Via Brain Renin-Angiotensin System
2个月前
已完结
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