Lv11
100 积分 2025-06-25 加入
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
2分钟前
待确认
Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
8分钟前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
15分钟前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
17分钟前
已完结
An overview of biological production of L-theanine
20分钟前
已完结
Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India
1小时前
已完结
Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion
1小时前
已完结
Cardio-protective effects of phytosterol-enriched functional black tea in mild hypercholesterolemia subjects
1小时前
已完结
Personalized tumor vaccine for pancreatic cancer
9天前
已完结
A total scoring system and software for complex modified GAPI (ComplexMoGAPI) application in the assessment of method greenness
23天前
已完结
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