Lv41
432 积分 2024-10-11 加入
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas ChromatographyIon Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas ChromatographyOlfactometryMass Spectrometry
2小时前
待确认
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
2小时前
已完结
Discriminant research for identifying aromas of non‐fermented Pu‐erh tea from different storage years using an electronic nose
23天前
已完结
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
1个月前
已完结
Exploring antioxidant activities and inhibitory effects against α‐amylase and α‐glucosidase of Elaeocarpus braceanus fruits: insights into mechanisms by molecular docking and molecular dynamics
1个月前
已完结
Understanding the mechanisms and implications of acacetin in mitigating diabetic osteoporosis: Insights from a zebrafish model
1个月前
已完结
Inhibitory mechanism of chrysin and diosmetin to α-glucosidase: insights from kinetics, multispectroscopy and molecular docking investigations
1个月前
已完结
Molecular docking analysis of candidate compounds derived from medicinal plants with type 2 diabetes mellitus targets
1个月前
已完结
A comprehensive review of herbacetin: From chemistry to pharmacological activities
1个月前
已完结
Caffeoylquinic acid derivatives isolated from the aerial parts of Gynura divaricata and their yeast α-glucosidase and PTP1B inhibitory activity
1个月前
已完结
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