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294 积分 2024-10-11 加入
Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea
9天前
已完结
Aromatic markers and differences between green and oolong teas: insights from 31 representative cultivars
26天前
已完结
Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events
27天前
已完结
De novo Biosynthesis of Caffeic Acid and Chlorogenic Acid in Escherichia coli via Enzyme Engineering and Pathway Engineering
28天前
已完结
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
Headspace volatiles influenced by infusion matrix and their release persistence: a case study of oolong tea
1个月前
已完结
Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS
1个月前
已完结
Physicochemical, functional, structural, thermal characterization and α-amylase inhibition of polysaccharides from chickpea (Cicer arietinum L.) hulls
1个月前
已完结
Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and “rock flavor” substances
1个月前
已完结
Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics
1个月前
已完结
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