Lv11
40 积分 2023-09-25 加入
The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health
7天前
已完结
Dihydromyricetin ameliorates hyperuricemia through inhibiting uric acid reabsorption
8天前
已完结
Structural characteristics and nonvolatile metabolites of theabrownins and their impact on intestinal microbiota in high-fat-diet-fed mice
12天前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
12天前
已完结
Exploration of the mechanism of temperature influence on bitter taste of theacrine by activating human bitter taste receptor hTAS2R14
12天前
已完结
Investigating the modulatory effects of Pu-erh tea on the gut microbiota in ameliorating hyperuricemia induced by circadian rhythm disruption
12天前
已完结
Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
14天前
已完结
Investigation on the Lipid Profile of Ripened Pu-erh Tea and Relationships Between Their Changes and Key Aromatic Volatiles
17天前
已完结
Theabrownin: The ‘rich hue’ of Chinese dark tea, its extraction, and role in regulating inflammation and immune response
20天前
已完结
Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria
20天前
已完结
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