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Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
3个月前
已完结
Volatile metabolite profiling of ten Hedychium species by gas chromatography mass spectrometry coupled to chemometrics
3个月前
已完结
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
3个月前
已完结
Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
3个月前
已完结
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
8个月前
已完结
Black tea addition enhances the aroma release of rose petals by activating related pathways during the scenting process
8个月前
已完结
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property
8个月前
已完结
Association between chemistry and taste of tea: A review
8个月前
已完结
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
8个月前
已完结
DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food
8个月前
已完结
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