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536 积分 2024-03-20 加入
Recent Advances in N‐Ethyl‐2‐Pyrrolidinone‐Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits
17小时前
待确认
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
2个月前
已完结
Enzyme Catalytic Efficiencies and Relative Gene Expression Levels of (R)-Linalool Synthase and (S)-Linalool Synthase Determine the Proportion of Linalool Enantiomers in Camellia sinensis var. sinensis
3个月前
已完结
CIPK11 phosphorylates GSTU23 to promote cold tolerance in Camellia sinensis
4个月前
已完结
CsCBF1/CsZHD9‐CsMADS27, a critical gene module controlling dormancy and bud break in tea plants
4个月前
已完结
Gut microbiota-mediated metabolism of green tea catechins and the biological consequences: An updated review
10个月前
已完结
Evaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ–τ Plot and Partition Coefficient
10个月前
已完结
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor
1年前
已完结
Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures
1年前
已完结
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