Lv41
410 积分 2022-02-03 加入
Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine
1小时前
待确认
Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages
1小时前
已完结
Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties
1小时前
已完结
Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
1小时前
已完结
Simultaneous saccharification and fermentation of citrus peel waste by Saccharomyces cerevisiae to produce ethanol
1小时前
已完结
Converting citrus wastes into value-added products: Economic and environmently friendly approaches
2小时前
已完结
Development of a sustainable extraction and storage stability of antioxidant and anticholinergic pressurized natural deep eutectic solvent extracts from Citrus reticulata leaves
2小时前
已完结
Comparison of different methods for the removal of natural deep eutectic solvents after gas-expanded liquids extraction of bioactive compounds from orange by-products
2小时前
已完结
From citrus waste to value-added products: Exploring biochemical routes for sustainable valorization
2小时前
已完结
Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry
3小时前
已完结
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