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280 积分 2025-06-25 加入
The key aroma components of Xinyang 10 black tea and their dynamic changes during processing
1个月前
已完结
Global cancer statistics 2022: GLOBOCAN estimates of incidence and mortality worldwide for 36 cancers in 185 countries
2个月前
已完结
Dynamic changes in flavonoids content during congou black tea processing
2个月前
已完结
Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
2个月前
已完结
Rhododendron dauricum essential oil obtained by enzyme-assisted hydrodistillation for antibacterial application
4个月前
已完结
Elucidation of Key Aroma Compounds in Steamed and Roasted Cultivated Pufferfish (Takifugu rubripes) by Means of the Sensomics Approach
8个月前
已完结
The chemistry and biochemistry of black tea production — the non-volatiles
8个月前
已完结
Oxindole based sulfonyl derivatives synthesized as potent inhibitors of alpha amylase and alpha glucosidase along with their molecular docking study
9个月前
已完结
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
9个月前
已完结
The rise of smart agriculture in China: current situation and suggestions for further development
9个月前
已完结
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