Lv53
1030 积分 2024-12-05 加入
Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
17天前
已完结
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
1个月前
已完结
Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
1个月前
已关闭
academia.edu Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics
2个月前
已完结
Protein kinases Elm1 and Sak1 of Saccharomyces cerevisiae exerted different functions under high-glucose and heat shock stresses
2个月前
已完结
Strategies to reduce the culture medium costs for a high-yield and high-selectivity bio-based 2,3-butanediol production
2个月前
已完结
Relationship between feeding strategies and nitrogen sources in platform chemical bio-based 2, 3-butanediol production in fed-batch fermentation
2个月前
已完结
α-Farnesene in the natural coating of apples
3个月前
已完结
Apple
4个月前
已关闭
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