Lv11
50 积分 2025-04-29 加入
基于多组学对两种渥堆方式雅安藏茶品质的研究
15小时前
求助中
Journal of food composition and analysis
15小时前
已完结
Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit
18天前
已完结
A critical review on research status and future prospects of fermented soybean products in China
2个月前
已关闭
Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect
4个月前
已完结
Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing procedure
4个月前
已完结
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
4个月前
已完结
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
5个月前
已完结
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