Lv3
328 积分 2024-08-18 加入
Electronic tongue and electronic nose for food quality and safety
2个月前
已完结
Comparative profiling of 72 quinoa varieties reveals superior nutritional quality, bio-active petrochemicals, and sensory acceptability for functional leafy vegetable applications
2个月前
已完结
Chemistry of Taste
6个月前
已关闭
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
6个月前
已完结
Orange debittering by a novel thermostable flavonoid glycosidase
6个月前
已完结
Tartary buckwheat rutin: Accumulation, metabolic pathways, regulation mechanisms, and biofortification strategies
7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
7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
7个月前
已完结
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
7个月前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
7个月前
已完结
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