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30 积分 2024-09-02 加入
Quantitative analysis of seven free short-chain fatty acids in infant formula using GC–MS/MS
24天前
已完结
Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu
3个月前
已完结
Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine
6个月前
已完结
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
8个月前
已完结
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