Lv3
250 积分 2025-10-21 加入
Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins
6天前
已完结
Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf (Camellia sinensis)
6天前
已完结
Dynamic changes, flavor contributions, and enzymatic transformation mechanisms of phenolic acids during black tea processing
20天前
已完结
Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics
1个月前
已完结
Leguminous green manure intercropping changes the soil microbial community and increases soil nutrients and key quality components of tea leaves
1个月前
已完结
Improving the Sensory Quality of Black Tea by Blending Varieties During Processing
2个月前
已完结
Egg-Yolk Proteins
2个月前
已完结
Remodeling of phenolic compounds from celery pulp driven by Lactobacillus plantarum NCU116 fermentation: insights from omics, targeted quantification, and microstructural imaging
4个月前
已关闭
Multi-omics analysis reveals the regulatory mechanism of shading on quality-related metabolites in Camellia sinensis cv. Lifeng
6个月前
已完结
Shading effects revisited: Comparisons of spring and autumn shading treatments reveal a seasonal-dependent regulation on amino acids in tea leaves
6个月前
已关闭
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