Metabolomic insights into the quality of purple-leaf black tea: Impact of purple pigmentation on aroma, flavor, and bioactive compounds代谢组学对紫叶红茶品质的见解：紫色色素对香气、风味和生物活性化合物的影响Food Research InternationalIF82026-02-190PRE
Antidepressant Mechanisms of L-Theanine in Tea Based on Network Pharmacology, Molecular Docking, and Molecular Dynamics SimulationsFoodsIF5.12026-02-040OA
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项
研究方向