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Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
1个月前
已完结
Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves
1个月前
已完结
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma
1个月前
已完结
The Neuropharmacology of L-Theanine(N-Ethyl-L-Glutamine)
2个月前
已完结
Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea
2个月前
已完结
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
2个月前
已完结
Aroma Active Components in Aqueous Kiwi Fruit Essence and Kiwi Fruit Puree by GC-MS and Multidimensional GC/GC-O
2个月前
已完结
In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat
2个月前
已完结
Transcriptome and Metabolomics Integrated Analysis Reveals Terpene Synthesis Genes Controlling Linalool Synthesis in Grape Berries
6个月前
已完结
Production of linalol and geraniol by hydrolytic breakdown of bound forms in disrupted tea shoots
6个月前
已完结
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