Lv4
600 积分 2026-02-12 加入
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
28天前
已完结
The Relationships between Total Acidity, Titratable Acidity and pH in Wine
1个月前
已关闭
Contribution of polyvinylpolypyrrolidone (PVPP) treatment to the distribution of polyphenols and the evolution of esters and higher alcohols in Rosa roxburghii Tratt wine
1个月前
已完结
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
1个月前
已完结
Effects of winemaking techniques on the phenolics, organic acids, and volatile compounds of Muscat wines
2个月前
已完结
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
3个月前
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
3个月前
已完结
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
3个月前
已完结
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