Results 261 to 270 of about 174,988 (350)
Seasonal and processing differences in nonvolatile compounds and volatile aroma of teas from Zhaoyuan, China: insight into "spring green, summer black, autumn dark" quality pattern. [PDF]
Tian L, Yao Y, Zhang Y, Zhang X, Zhao J.
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Fluorene‐functionalized spiro‐phenothiazine (PTZ‐Fl) exhibits strong Li+ affinity and thermal stability, enabling a PCE of 25.75% in small‐area cells and 22.07% in 25 cm2 modules. Under ISOS‐L3 conditions, PTZ‐Flbased devices retain over 80% efficiency after 1000 hours, demonstrating superior stability and scalability compared to spiro‐OMeTAD for next ...
Javier Urieta‐Mora +17 more
wiley +1 more source
Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process. [PDF]
Wei H +8 more
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Integrated metagenomic and metabolomic analysis reveals regional style differences in Maotai-flavour Baijiu. [PDF]
Shi X +5 more
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Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine from <i>Tămâioasa Românească</i>. [PDF]
Antoce OA, Cojocaru GA.
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Influence of Fermentation Temperature and <i>Metschnikowia pulcherrima/Saccharomyces cerevisiae</i> Multi-Starter Cultures on the Volatile Compounds of Lugana Wine. [PDF]
Bertazzoli G +5 more
europepmc +1 more source

