Lv710
4670 积分 2022-12-14 加入
Treatment of fruit juices with β-glucosidase for release of aroma precursors
3小时前
已关闭
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
6天前
已完结
Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies
8天前
已完结
The mechanism of low temperature enhances dough aromas during fermentation by Pichia kudriavzevii: Sugar and amino acid metabolism, acid utilization and alcohol production
8天前
已完结
Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520
8天前
已完结
Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine
9天前
已完结
Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques
9天前
已完结
Sensory and chemical characterizations of aroma during the loquat wine fermentation
9天前
已完结
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
9天前
已完结
Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage
14天前
已完结
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