Lv3
400 积分 2023-03-02 加入
Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system
2个月前
已完结
Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries
2个月前
已完结
Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS
2个月前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
2个月前
已完结
Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider
2个月前
已完结
Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
2个月前
已完结
The influence of two yeast strains on fermentation and flavour composition of cider
2个月前
已完结
Organic acids produced during fermentation and sensory perception in specialty coffee using yeast starter culture
3个月前
已完结
Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine
3个月前
已完结
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans
3个月前
已完结
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