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2220 积分 2024-12-05 加入
Strain-specific impacts of Pichia kudriavzevii on metabolite profiles and microbial community dynamics in Chinese Baijiu fermentation: Integrated metabolomics and metagenomics analysis
5天前
已完结
Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines
11天前
已完结
Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars
15天前
已完结
Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry
15天前
已完结
Key Compounds of Provence Rosé Wine Flavor
15天前
已关闭
Differences in concentration of principal volatile constituents in traditional Greek distillates
2个月前
已完结
Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies
2个月前
已完结
Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis
2个月前
已完结
Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept
2个月前
已完结
Optimizing apple brandy production by comparative analysis of distillation methods on yield, aroma, and sensory characteristics
3个月前
已完结
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