Lv1
34 积分 2025-10-16 加入
Use of a free radical method to evaluate antioxidant activity
8天前
已完结
Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis
8天前
已完结
Beer volatile fingerprinting at different brewing steps
8天前
已完结
Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer
8天前
已完结
The role of starch digestion in the brewing of gluten-free beers
3个月前
已完结
Mashing Isothermally at High Temperature Compared to Infusion Mashing for the Production of Full-Bodied, Alcohol-Reduced Beer
4个月前
已关闭
Mashing Isothermally at High Temperature Compared to Infusion Mashing for the Production of Full-Bodied, Alcohol-Reduced Beer
4个月前
已关闭
Mashing performance as a function of malt particle size in beer production
4个月前
已完结
Effects of green tea substituting hops on beer fermentation process, as well as physicochemical properties, antioxidant activity, aroma components of beer
5个月前
已关闭
皖公网安备34019202002308
