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132 积分 2025-08-05 加入
Low-grade green coffee with Bacillus amyloliquefaciens NY124 protease: extraction, purification, and functional synergy of chlorogenic acid and trigonelline
9小时前
已完结
Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
9小时前
已完结
A comprehensive review of coffee melanoidins: from structural characterization to biological activity
1天前
已完结
Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
1天前
已完结
Impact of Interactions between Melanoidins and Caffeine on the Bitter Taste of Coffee Beverages
1天前
已完结
An efficient two-step approach for the preparative separation and purification of eight polyphenols from Hibiscus manihot L. flower with high-speed countercurrent chromatography
3天前
已完结
Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization
3天前
已完结
Deep eutectic solvents boosting solubilization and Se-functionalization of heteropolysaccharide: Multiple hydrogen bonds modulation
21天前
已完结
Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench)
22天前
已完结
Antioxidant activity of methanol extracts obtained from Plantago species
28天前
已完结
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