Lv2
110 积分 2023-05-18 加入
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics
2个月前
已完结
Yellow tea: more than turning green leaves to yellow
2个月前
已完结
Effect of teapot materials on the chemical composition of oolong tea infusions
4个月前
已完结
EGCG-based nanoparticles: synthesis, properties, and applications
4个月前
已完结
Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables
4个月前
已完结
A critical review on drying of food materials: Recent progress and key challenges
5个月前
已完结
Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives
5个月前
已完结
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
8个月前
已完结
A micro-level transport model for plant-based food materials during drying
8个月前
已完结
A critical review on drying of food materials: Recent progress and key challenges
8个月前
已完结
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