Lv3
260 积分 2024-09-25 加入
Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
1年前
已完结
Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains
1年前
已完结
Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii
1年前
已完结
皖公网安备34019202002308
