Lv6
2100 积分 2025-04-28 加入
The art of flavored wine: Tradition and future
2个月前
已完结
Optimizing extraction method of aroma compounds from grape pomace
2个月前
已完结
Boosting health: Candida phyllophila J14–4 fermentation enhances angiotensin-converting enzyme inhibition and antihypertensive properties in wheat wort
2个月前
已完结
Optimizing extraction method of aroma compounds from grape pomace
3个月前
已完结
Red Wine Phenolic Complexes and Their in Vitro Antioxidant Activity
3个月前
已完结
The Effect of Adding Supplementary Quantities of Seeds During Fermentation on the Phenolic Composition of Wines
3个月前
已关闭
Effect of Copigments and Grape Cultivar on the Color of Red Wines Fermented after the Addition of Copigments
3个月前
已完结
Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
3个月前
已完结
Structural aspects of anthocyanin-flavonoid complex formation and its role in plant color
3个月前
已完结
Anthocyanin Color Behavior and Stability during Storage: Effect of Intermolecular Copigmentation
3个月前
已完结
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