Lv72
4600 积分 2022-12-14 加入
Chromatic symphony of fleshy fruits: functions, biosynthesis and metabolic engineering of bioactive compounds
1天前
已完结
Comprehensive evaluation of twelve kiwifruit (Actinidia) varieties on the winemaking adaptability based on multi-criteria decision-making method
12天前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
23天前
已完结
Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges
28天前
已完结
Fruit as a substrate for a wine: A case study of selected berry and drupe fruit wines
28天前
已完结
Molecular structures of nonvolatile components in the Haihong fruit wine and their free radical scavenging effect
28天前
已完结
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
28天前
已完结
A Se-hyperaccumulating plant Cardamine violifolia: From its nutritional value to potential applications in foods
29天前
已完结
Low-alcohol wine made from uvaia (Eugenia pyriformis Cambess): Influence of ultrasound-assisted enzymatic pre-treatment on its bioactive properties
1个月前
已完结
Impact of ripeness stages on the chemical and sensory profiles of jujube wine: An analysis of physicochemical parameters, antioxidant activity, and volatile compounds
1个月前
已完结
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