Lv2
120 积分 2025-06-02 加入
Effect of Ultrasound on the Development of a Pulsed Electric Discharge in Conducting Water
1天前
已完结
Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing
1天前
已完结
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS
1天前
已完结
Evaluation of wine lees ultrasonic cavitation as pre-treatment and its possible use as substrate for microalgae biomass production
1天前
已完结
Study on Mechanism of Microstructure Refinement by Ultrasonic Cavitation Effect
1天前
已完结
Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure
1天前
已完结
“Playing” with Color: How Similar Is the “Geometry” of Color Harmony in the CIELAB Color Space across Countries?
1天前
已完结
Color characteristics and pyrolysis volatile properties of main colored fractions from the Maillard reaction models of glucose with three amino acids
1天前
已完结
Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
1天前
待确认
Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method
1天前
已完结
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