Lv7
3550 积分 2024-03-20 加入
Synergistic effects of L-theanine on umami perception: A multimodal investigation integrating sensory evaluation, molecular docking and neurophysiological responses
4天前
已完结
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry
7天前
已完结
Comparative analysis of the aromatic profiles of citri sarcodactylis fructus from various geographical regions using GC-IMS, GC-MS, and sensory evaluation
7天前
已完结
Flavor Characteristics, Quality-Influencing Factors and Bioactive Benefits of Xinyang Maojian Tea: A Critical Review with Future Perspectives
10天前
已完结
A critical review of key odorants in green tea: Identification and biochemical formation pathway
10天前
已完结
A critical review of key odorants in green tea: Identification and biochemical formation pathway
10天前
已关闭
Stage-dependent aroma evolution of Liupao tea during long-term storage revealed by molecular sensory science
10天前
已完结
Stage-dependent aroma evolution of Liupao tea during long-term storage revealed by molecular sensory science
10天前
已完结
A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects
4个月前
已完结
Fatty acid metabolism in Saccharomyces cerevisiae
5个月前
已完结
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