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288 积分 2025-05-18 加入
8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
6天前
已完结
Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea
6天前
已完结
How Long Is the Coast of Britain? Statistical Self-Similarity and Fractional Dimension
13天前
已完结
The triterpenoid ursolic acid ameliorates stress in Caenorhabditis elegans by affecting the depression-associated genes skn-1 and prdx2
1个月前
已完结
Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
1个月前
已完结
Analysis of volatile compounds and vintage discrimination of raw Pu-erh tea based on GC-IMS and GC–MS combined with data fusion
1个月前
已完结
Understanding the interaction behaviors and conformational changes of tea protein with structurally diverse flavonoids
2个月前
已完结
Inhibition mechanism of pectin-modified nano-selenium on Phytophthora capsici and the improvement of the resistance in pepper
2个月前
已完结
Microwave‐assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata
2个月前
已完结
Research on electrochemical fingerprint detection of tea beverage based on particle swarm optimization algorithm
3个月前
已完结
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