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70 积分 2022-07-15 加入
Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
1个月前
已完结
Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea
2个月前
已完结
A High-Performance Liquid Chromatographic Method for Simultaneous Determination of 21 Free Amino Acids in Tea
6个月前
已完结
The correction of thermodynamic data published in Journal of Hazardous Materials 461 (2024) 132464
6个月前
已完结
Thearubigins: Formation, structure, health benefit and sensory property
7个月前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
7个月前
已完结
Application of encapsulated flavors in food products; opportunities and challenges
7个月前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
7个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
7个月前
已完结
Simultaneous quantification of six major active saponins of Panax notoginseng by high-performance liquid chromatography-UV method
8个月前
已完结
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