Lv26
190 积分 2022-10-17 加入
Analysis of phenolic acids and flavonoids in leaves of Lycium barbarum from different habitats by ultra‐high‐performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry
1天前
待确认
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing
2天前
已完结
Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)
2天前
已完结
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
2天前
已完结
Tea: A new perspective on health benefits
2天前
已完结
Metabolomic analysis reveals the composition differences in 13 Chinese tea cultivars of different manufacturing suitabilities
2天前
已完结
Tea aroma formation
2天前
已完结
Maillard Mimetic Food-Grade Synthesis of N-(β-d-Deoxyfructos-1-yl)-l-glutamic Acid and N-(β-d-Deoxyfructos-1-yl)-β-alanyl-l-histidine by a Combination of Lyophilization and Thermal Treatment
2天前
已完结
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
3天前
已完结
Insight into Tea Flavonoids: Composition and Chemistry
3天前
已完结
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