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46 积分 2025-11-11 加入
Does thermal processing improve intestinal antioxidant function of key tea components? A comparative study on polyphenols and theabrownin under oxidative stress
1个月前
已完结
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
1个月前
已完结
Determination of total catechins in tea extracts by HPLC and spectrophotometry
2个月前
已完结
Black tea aroma formation during the fermentation period
2个月前
已完结
Efficient preparation and structural characterization of theabrownins from fermented summer green tea with Aspergillus cristatus (MK346334) in submerged fermentation
2个月前
已完结
Metabolic profiling of antioxidants constituents in Artemisia selengensis leaves
2个月前
已完结
Preparation of instant dark tea by liquid-state fermentation using sequential inoculation with Eurotium cristatum and Aspergillus niger: Processes optimization, physiochemical characteristics and antioxidant activity
3个月前
已完结
Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum
3个月前
已完结
Apple polyphenols decrease atherosclerosis and hepatic steatosis in ApoE-/- mice through the inhibition of HMG-CoA reductase
8个月前
已完结
Mapping the metabolic characteristics of probiotic-fermented Ganoderma lucidum and its protective mechanism against Cd-induced nephrotoxicity
9个月前
已完结
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