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40 积分 2024-09-21 加入
Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea
6个月前
已完结
Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’)
6个月前
已完结
Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage
11个月前
已完结
Enhancement of flavor components of oolong tea and dark tea based on graphene heating film
11个月前
已完结
Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea
11个月前
已完结
Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process
1年前
已完结
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