Lv3
338 积分 2024-08-18 加入
Chemistry of Taste
1个月前
已关闭
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
2个月前
已完结
Orange debittering by a novel thermostable flavonoid glycosidase
2个月前
已完结
Tartary buckwheat rutin: Accumulation, metabolic pathways, regulation mechanisms, and biofortification strategies
2个月前
已完结
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
2个月前
已完结
Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis
2个月前
已完结
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
2个月前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
2个月前
已完结
Transcriptional regulation of flavonol biosynthesis in plants
3个月前
已完结
Optimizing yeast for high-level production of kaempferol and quercetin
3个月前
已完结
皖公网安备34019202002308
