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368 积分 2022-07-20 加入
The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
5天前
已完结
Microbial interactions and ecology in fermented food ecosystems
5天前
已完结
Recent Advances in the Synergistic Application of Essential Oils and Emerging Technologies for Fresh Food Preservation: A Comprehensive Review
9天前
已完结
Review on Recent Advances and Novel Approaches in Milling and Mashing
9天前
已完结
Advances and Outlook of Tea Polyphenol Chemistry: A Review
9天前
已完结
Spike RBD drives sustained Parkinson’s disease progression via microglia-neuron crosstalk-mediated RTP801 upregulation
10天前
已完结
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
11天前
已完结
State-of-the-art review of dark tea: From chemistry to health benefits
11天前
已完结
Therapeutic actions of tea phenolic compounds against oxidative stress and inflammation as central mediators in the development and progression of health problems: A review focusing on microRNA regulation
14天前
已完结
Pu-erh tea attenuates smoking-induced foam cell formation through inhibition of the α9-nicotinic-acetylcholine receptor expression in monocytes: An ex vivo study
1个月前
已完结
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