Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Shunyao Qi"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101446- (2024)
The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through met
Externí odkaz:
https://doaj.org/article/4c4fcde56d144953a7e4923286f8e851
Autor:
Peiling Wu, Le Sun, Shunyao Qi, Tiexin Zeng, Ziyu Hou, Yun Yang, Lijia Xu, Jianhe Wei, Peigen Xiao
Publikováno v:
Journal of CO2 Utilization, Vol 77, Iss , Pp 102615- (2023)
Agarwood leaf is a potential raw material for aromatic oil, yet it has lacked systematic research on the supercritical carbon dioxide (SC-CO2) extraction technique. In this study, aromatic oil from agarwood leaf was extracted by SC-CO2 extraction, hy
Externí odkaz:
https://doaj.org/article/461716a6f97c409086130461bc0979bc
Publikováno v:
Chemistry Letters. 48:1414-1416
Prolonged circulation time is beneficial for the accumulation of nanoparticles in tumors due to the enhanced permeability and retention (EPR) effect. However, the exogenous nanoparticles tend to be...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a700acdf0a4304a6be7a93b85dadc44f
https://doi.org/10.1246/cl.190538
https://doi.org/10.1246/cl.190538