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112 积分 2025-09-17 加入
From foods to sleep: Dietary γ-aminobutyric acid enrichment and evidence-based multi-pathway regulation of sleep health
2天前
已完结
Directional modulation of flavor and quality in primary dark tea using Aspergillus chevalieri fermentation: Insights from multi-platform metabolomics
2天前
已完结
Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods
4天前
已完结
Insight into the dynamic metabolic transformations and flavor characteristics during solid-state fermentation of Huangjinya dark tea by Eurotium cristatum PW-1
1个月前
已完结
Changes of some bioactive and physicochemical properties during the black tea processing
1个月前
已完结
Effects of Aspergillus niger biofortification on the microbial community and quality of Baoning vinegar
3个月前
已完结
A preliminary study of caffeine degradation by Pseudomonas sp. GSC 1182
4个月前
已完结
Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves
5个月前
已完结
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