Lv3
290 积分 2025-10-14 加入
Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea
3天前
已完结
Selective polyphenol extraction during ultrasound-assisted low-temperature extraction of black, white, and green tea
5天前
待确认
Extraction of polyphenols from black tea – Conventional and ultrasound assisted extraction
6天前
已完结
The interactive role of concentrated freshly squeezed tea juice supplementation on structural and in vitro digestibility of dried Nigari tofu
12天前
已完结
Optimisation of multi-component inorganic salt composition as draw solute for preparation of concentrated tea extract using forward osmosis process
12天前
已关闭
The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran
1个月前
已完结
Improvement of β-carotene stability and bioaccessibility by soybean protein fibrils-high internal phase Pickering emulsions: Trypsin hydrolysis contribution
1个月前
已完结
Effect of extraction methods on the chemical components and taste quality of green tea extract
1个月前
已完结
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
1个月前
已完结
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
1个月前
已完结
皖公网安备34019202002308
