Lv634
2450 积分 2025-06-12 加入
Biocolorants in food: Sources, extraction, applications and future prospects
1个月前
已完结
Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants
1个月前
已完结
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
1个月前
已完结
Changes in the metabolite composition and enzyme activity of fermented tea during processing
1个月前
已完结
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
1个月前
已完结
Recent Advances in N ‐Ethyl‐2‐Pyrrolidinone‐Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits
3个月前
已完结
Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale
3个月前
已完结
Effects of storage durations on flavour and bacterial communities in Liupao tea
3个月前
已完结
Salvia miltiorrhiza polysaccharide and its related metabolite 5-methoxyindole-3-carboxaldehyde ameliorate experimental colitis by regulating Nrf2/Keap1 signaling pathway
3个月前
已完结
Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis
3个月前
已完结
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