Lv4
450 积分 2024-10-14 加入
(Z)-3-Hexenol integrates drought and cold stress signaling by activating abscisic acid glucosylation in tea plants
7天前
已完结
Antifungal activities of major tea leaf volatile constituents toward Colletorichum camelliae Massea
2个月前
已关闭
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
3个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
4个月前
已完结
Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process
4个月前
已完结
The volatile organic compounds generated from the Maillard reaction between l-ascorbic acid and l-cysteine in hot compressed water
4个月前
已完结
Phosphorylation of the transcription factor PoWRKY31 by PoKIN10 activates lignin biosynthesis to improve tree peony drought tolerance
6个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
6个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
6个月前
已完结
Divergent residues influence PHYTOENE SYNTHASE isozyme interactions with GGPPS and the resulting enzyme activities in peach
6个月前
已完结
SPP1+ TAM: CD8+ T cell crosstalk associates with blocking radiotherapy efficacy in lung cancer
6个月前
已采纳
Long non-coding RNAs and pancreatic cancer: A multifaceted view
6个月前
已采纳
The surface charge decay: A theoretical and experimental analysis
6个月前
已采纳
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
6个月前
已采纳
Oppositely charged polysaccharide nanofibers coated gauze with hemostatic potential
6个月前
已采纳
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