Lv13
24 积分 2025-10-27 加入
Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency
9小时前
待确认
Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate
9小时前
已完结
Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study
9小时前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
9小时前
已完结
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
9小时前
已完结
Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea
9小时前
已完结
Difference in astringency of the main pea protein fractions
9小时前
已完结
A tribological approach to astringency perception and astringency prevention
2天前
已完结
The human brain modulates sniffs according to fine-grained perceptual features of odours
11天前
已完结
Correlative Imaging Platform Linking Taste Cell Function to Molecular Identity
11天前
已完结
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