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10 积分 2026-01-06 加入
The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis
14小时前
已完结
Machine-learning-guided directed evolution for protein engineering
5天前
已完结
Analysis of bacterial community structure of Fuzhuan tea with different processing techniques
7天前
已关闭
Exploring the effects of compressing and aging processes on functional components and flavor of white tea by omics methods
7天前
已完结
Caffeine metabolism by Penicillium roqueforti
12天前
已完结
Decaffeination and Measurement of Caffeine Content by Addicted Escherichia coli with a Refactored N‑Demethylation Operon from Pseudomonas putida CBB5
1个月前
已完结
Caffeine metabolism by Penicillium roqueforti
1个月前
已完结
Physiology, biochemistry and possible applications of microbial caffeine degradation
1个月前
已完结
Biocatalytic production of 7-methylxanthine by a caffeine-degrading Escherichia coli strain；Production of theobromine by N-demethylation of caffeine using metabolically engineered E. coli
1个月前
已完结
Alginate/chitosan bi-layer hydrogel as a novel tea bag with in-cup decaffeination
1个月前
已完结
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