Light-Vibration Pretreatment and 75 °C Drying Boost Aroma of Machine-Harvested Green Tea
A light-vibration pretreatment combined with 75 °C drying significantly raised total volatile emissions and shifted green tea aroma toward floral ...
A light-vibration pretreatment combined with 75 °C drying significantly raised total volatile emissions and shifted green tea aroma toward floral ...
A new review in Molecular Biology Reports argues that plant-derived terpenes and terpenoids may modulate TRPV ion channels to influence ...
A new flavoromics and molecular docking study identifies the volatile and non-volatile compounds that distinguish the betelnut, stale, ginseng, and ...
A novel cytochrome P450 enzyme recovered from an Australian hot spring metagenome has been crystallised with molecular oxygen bound to ...
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© 2025 Scienmag - Science Magazine