Lv73
4780 积分 2022-12-14 加入
Impact of fermentation and in vitro gastrointestinal digestion on the bioaccessibility of phytochemicals and antioxidant capacity of tiger nut, carob and rice beverages
2小时前
已完结
Improved protein extraction from Moringa oleifera seeds using deep eutectic solvents: Mechanistic insights and protein characterization
19小时前
已完结
Exploring non-Saccharomyces yeasts to improve phenolic bioaccessibility and aroma complexity in cashew wine
1天前
已完结
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
1天前
已完结
Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria
1天前
已完结
Strawberry wine antioxidant properties in the protection against free radicals
4天前
已完结
Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines
4天前
已完结
The production of fruit wines – a review
4天前
已完结
Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages
4天前
已完结
Biogenic amines degradation ability of Saccharomyces cerevisiae I45 and Pichia sp. NW5 & LB60 and their application in beer fermentation
5天前
已完结
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