Lv4
500 积分 2024-10-28 加入
Neuroprotective activity of mung bean (Vigna radiata) coat extract via AMPK-dependent autophagy in Alzheimer’s and Parkinson’s models
2个月前
已完结
通过红茶工艺加工玫瑰花瓣过程中的风味动态变化及代谢物特征
2个月前
已完结
Dynamic flavor changes and metabolite profiles of rose petals during black tea processin
2个月前
已关闭
Neuroprotective activity of mung bean (Vigna radiata) coat extract via AMPK-dependent autophagy in Alzheimer’s and Parkinson’s models
3个月前
已完结
Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars
5个月前
已关闭
Improving the flavor of black tea with treatment of cherry blossom and tannase: based on molecular sensory science and chemometrics
5个月前
已关闭
Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars
5个月前
已关闭
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
5个月前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
5个月前
已完结
Roasting-induced transformations in Longjing tea: Sensory, chemical, and molecular insights into roasted aroma profiles
5个月前
已完结
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