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56 积分 2025-09-17 加入
A preliminary study of caffeine degradation by Pseudomonas sp. GSC 1182
1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
1个月前
已完结
Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea
1个月前
已完结
Screening of dominant microbial communities and their regulatory mechanisms on tea quality transformation during pile-fermentation of Tianjian dark tea
1个月前
已完结
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
1个月前
已完结
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
1个月前
已完结
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
1个月前
已完结
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
1个月前
已完结
Structural characterisation and immunomodulatory effects of polysaccharides isolated fromDendrobium aphyllum
4个月前
已完结
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