Lv52
910 积分 2025-07-12 加入
Simultaneous detection of amino acids and short-chain fatty acids in tea using rapid pre-column derivatization coupled with GC–MS: Exploring their spatial distribution in tea trees and the impact of processing techniques on their content
40分钟前
已完结
Composition characteristics of amino acids in Chinese teas based on large-scale samples: Origin, tea category, and harvest season
51分钟前
已完结
The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis
1小时前
已完结
Manufacturing Process Analysis and Tea Chemical Component Characterization on Ann Tea Quality Formation
1小时前
待确认
Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas
1小时前
已完结
Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons
3小时前
已完结
Anti-aging effect of tea and its phytochemicals
7小时前
已完结
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
8小时前
待确认
Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols
8小时前
待确认
Tea and its phytochemicals: Hidden health benefits & modulation of signaling cascade by phytochemicals
22小时前
已完结
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