Lv11
60 积分 2025-07-10 加入
Liquid chromatographic determination of ascorbic acid in foods
2小时前
已完结
Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae
10个月前
已完结
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
10个月前
已完结
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications
1年前
已完结
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