Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Changxu He"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101746- (2024)
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). T
Externí odkaz:
https://doaj.org/article/588bba3d076d4f399f1b43504bb1dcff
Publikováno v:
Foods, Vol 13, Iss 3, p 398 (2024)
Tea stems are a type of tea by-product, and a considerable amount of them is discarded during picking, with their value often being overlooked. To enhance the utilization of tea stems, we investigated the effects of different expansion temperatures o
Externí odkaz:
https://doaj.org/article/4dd9223e6da44e1996232739ab449566
Publikováno v:
Foods, Vol 11, Iss 15, p 2357 (2022)
Lu’an Guapian tea is produced through the processing of only leaves, with the stems and buds discarded, but stems constitute a large proportion of the tea harvest. To test the usability of tea stems, we compared the physicochemical properties of te
Externí odkaz:
https://doaj.org/article/3f4b525cd5274c8f8eff394f1d22b529
Publikováno v:
Journal of Isotopes, Vol 35, Iss 4, Pp 233-241 (2022)
Brain positron emission tomography (PET) plays an important role in the study of human brain function for biomedical. In order to significantly improve the quality of brain PET imaging, increase detection efficiency, and display images in real time,
Externí odkaz:
https://doaj.org/article/5d4122659d2b4aa09978225f3dcc19bb