Lv11
42 积分 2025-07-14 加入
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
3小时前
待确认
Decoding lipid signatures and aroma characteristics of four Chinese traditional dark teas via integrative lipidomics, volatilomics, and quantitative descriptive analysis
7天前
已完结
HOG-MAPK pathway core cascade proteins AoSsk2, AoPbs2 and AoHog1 regulate hyphal development, conidiation, stress response, and trap formation of Arthrobotrys oligospora
23天前
已完结
Copper gluconate drives adherent-invasive Escherichia coli LF82 into a viable-but-non-culturable state: Mechanisms of persistence and susceptibility
23天前
已完结
Exploration of the sweetness and sweet aroma of large-leaf tea: Comprehensive analysis using widely targeted metabolomics and sensory evaluation
1个月前
已完结
Insight into the dynamic metabolic transformations and flavor characteristics during solid-state fermentation of Huangjinya dark tea by Eurotium cristatum PW-1
1个月前
已完结
Withering-induced lipid metabolism remodeling underpins the formation of tea aroma
1个月前
已完结
Flavour formation by amino acid catabolism
1个月前
已完结
Unlocking the healing power of Jinhua white tea fermented by Eurotium cristatum using the unique “flowering” technology: A promising ally against inflammatory bowel disease
1个月前
已完结
Physicochemical and anti-diabetic properties of Fu-brick tea proteins: the key role of amino acid metabolism and gut microbial transformation
1个月前
已完结
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