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Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients 期刊论文
FOOD CHEMISTRY, 2020
作者:  Hu, Guilin;  Peng, Xingrong;  Gao, Ya;  Huang, Yanjie;  Li, Xian;  Su, Haiguo;  Qiu, Minghua
浏览  |  Adobe PDF(2990Kb)  |  收藏  |  浏览/下载：78/14  |  提交时间：2021/01/05
Excavation of coffee maturity markers and further research on their changes in coffee cherries of different maturity 期刊论文
FOOD RESEARCH INTERNATIONAL, 2020
作者:  Hu, Guilin;  Peng, Xingrong;  Wang, Xia;  Li, Xian;  Li, Xing;  Qiu, Minghua
浏览  |  Adobe PDF(1648Kb)  |  收藏  |  浏览/下载：84/24  |  提交时间：2021/01/05
Two new triterpenoid-chromone hybrids from the rhizomes ofActaea cimicifugaL. (syn.Cimicifuga foetidaL.) and their cytotoxic activities 期刊论文
NATURAL PRODUCT RESEARCH, 2020
作者:  Shi, Qiang-Qiang;  Gao, Ya;  Lu, Jing;  Zhou, Lin;  Qiu, Ming-Hua
Adobe PDF(998Kb)  |  收藏  |  浏览/下载：72/24  |  提交时间：2021/01/05
Lactam ent-Kaurane Diterpene: A New Class of Diterpenoids Present in Roasted Beans of Coffea arabica 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020
作者:  Hu, Gui-Lin;  Gao, Ya;  Peng, Xing-Rong;  Liu, Jun-Hong;  Su, Hai-Guo;  Huang, Yan-Jie;  Qiu, Ming-Hua
Adobe PDF(2213Kb)  |  收藏  |  浏览/下载：98/15  |  提交时间：2021/01/05