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40 积分 2025-08-30 加入
Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 2. Changes in Glycoside Contents and Glycosidase Activities in Tea Leaves during the Black Tea Manufacturing Process
1个月前
已完结
Carotenoid Cleavage Dioxygenase 1 and Its Application for the Production of C13-Apocarotenoids in Microbial Cell Factories: A Review
1个月前
已完结
Structure–function relationship of terpenoid glycosyltransferases from plants
1个月前
已完结
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
1个月前
已完结
New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea—Fuzhuan Brick Tea
1个月前
已完结
Dehydration-Induced Carotenoid Cleavage Dioxygenase 1 Reveals a Novel Route for β-Ionone Formation during Tea (Camellia sinensis) Withering
1个月前
已完结
Carotenoid-Derived Aroma Compounds: An Introduction
1个月前
已完结
Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry
1个月前
已完结
Isolation of nitrite-degrading strains from Douchi and their application to degrade high nitrite in Jiangshui
8个月前
已完结
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