Lv51
948 积分 2023-07-23 加入
Assessment of total flavonoid contents and ferric reducing antioxidant power of several Green and oolong tea products in Vietnam
2天前
求助中
Comparative Study of Total Polyphenol Content and Antioxidant Activity of Yomogi Tea and Green Tea during Simulated In Vitro Gastrointestinal Digestion
2天前
已完结
Stabilization of Pickering emulsions via ternary complexes: A strategy leveraging plant protein-animal protein-polyphenol synergy
3天前
求助中
Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC–Q–Orbitrap–MS/MS and chemometrics
6天前
已完结
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics
6天前
已完结
Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols
6天前
已完结
Study into the chemical changes of tea leaf polyphenols during japanese black tea processing
6天前
已完结
Association between chemistry and taste of tea: A review
6天前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
6天前
已完结
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
6天前
已完结
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