Lv12
60 积分 2026-02-12 加入
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
4天前
已关闭
The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products
4天前
已完结
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
6天前
已完结
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