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Yangjun Lv

As seen in: MDPI, Taylor & Francis Online
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Articles by Yangjun Lv

Quality characterization of commercial jasmine tea beverages: sensory, physicochemical, and electronic tongue evaluation

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By Ling Xiang, Yangjun Lv, Peifei Wang
| Taylor & Francis Online
ABSTRACT To systematically characterize the quality of commercial jasmine tea beverages, nine flavored and six pure jasmine tea samples were selected for the characterization using modified quantitative descriptive analysis, physicochemical determination, colorimetric analysis, and electronic tongue technology. The sensory results showed that the flavored tea beverages could be characterized by high sweetness, low bitterness, low astringency, and little jasmine tea aroma.
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Nutrients | Free Full-Text | Properties of Dietary Flavone Glycosides, Aglycones, and Metabolites on the Catalysis of Human Endoplasmic Reticulum Uridine Diphosphate Glucuronosyltransferase 2B7 (UGT2B7)

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By Ting Xu, Yuhan Cui, Dongchen Liu, Yangjun Lv
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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