Lv1
58 积分 2024-11-17 加入
Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor
7天前
已完结
Multi-strain fermentation alters nutrient composition and phase distribution of metabolites in black highland barley
10天前
已完结
Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits
11天前
已完结
Multi-strain fermentation alters nutrient composition and phase distribution of metabolites in black highland barley
30天前
已完结
Relationship between polyphenolic content, antioxidant properties and oxygen consumption rate of different tannins in a model wine solution
1个月前
已完结
On the nature of coagulated tannins in astringent-type persimmon fruit after an artificial treatment of astringency removal
1个月前
已完结
Mixed microbial fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae increases the nutritional bioactive components and flavor substances of pigmented quinoa
1个月前
已完结
The effects of lactic acid bacteria fermentation on the conversion of tartary buckwheat flavonoids and their inhibitory activity on starch-digesting enzymes
2个月前
已完结
Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
2个月前
已完结
Facile fabrication of environmentally friendly and mechanically robust transparent, waterproof, and breathable fibrous membranes
3个月前
已完结
皖公网安备34019202002308
