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80 积分 2025-09-20 加入
Blending coffee white tea with flower flavor rooibos to mask the burnt flavor
22天前
已完结
Effects of matcha and its active components on the structure and rheological properties of gluten
1个月前
已完结
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics
1个月前
已完结
Polysaccharide Conjugates' contribution to mellow and thick taste of Pu-erh ripe tea, besides Theabrownin
2个月前
已完结
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
2个月前
已完结
Interactions between flavor compounds and food ingredients and their influence on flavor perception
3个月前
已完结
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics
3个月前
已完结
Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride
3个月前
已完结
Black tea aroma formation during the fermentation period
3个月前
已完结
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
4个月前
已完结
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