Lv2
150 积分 2025-11-20 加入
An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves
6小时前
待确认
The multilayered regulation of aromatic amino acid biosynthesis in plants
2天前
已完结
Analysis of Carotenoids in Grapes To Predict Norisoprenoid Varietal Aroma of Wines from Apulia
1个月前
已完结
Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing
1个月前
已完结
Wine Bioacidification: Fermenting Airén Grape Juices with Lachancea Thermotolerans and Metschnikovia Pulcherrima Followed by Sequential Saccharomyces Cerevisiae Inoculation
1个月前
已关闭
Benzothiadiazole-Induced Lipoxygenase Pathway Activation Enhances Chardonnay Grape (Vitis vinifera L.) Resistance to Botrytis cinerea
2个月前
已完结
Changes in carotenoids and ABA content in Citrus leaves in response to girdling
3个月前
已完结
Influence of benzothiadiazole on isoprene metabolism and aroma accumulation in Chardonnay grapes (Vitis vinifera L.) during development
4个月前
已完结
Assessment of the Effects of Low-Temperature Stress on Antioxidant and Metabolite Levels in Cabernet Sauvignon, Bei BingHong, and Beta
7个月前
已完结
皖公网安备34019202002308
