Lv11
30 积分 2025-11-29 加入
Integrative phenomics, metabolomics, and flavoromics reveal key quality indicators during the formation of flavor and bioactive compounds in Alpinia hainanensis (Zingiberaceae) fruit
6天前
已完结
Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine
6天前
已完结
Crocin extends lifespan by mitigating oxidative stress and regulating lipid metabolism through the DAF-16/FOXO pathway
6天前
已完结
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