Lv44
700 积分 2024-12-05 加入
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
5天前
已完结
Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
5天前
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
1个月前
已完结
Protein kinases Elm1 and Sak1 of Saccharomyces cerevisiae exerted different functions under high-glucose and heat shock stresses
1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
1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
1个月前
已完结
α-Farnesene in the natural coating of apples
1个月前
已完结
Apple
2个月前
已关闭
Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines
2个月前
已完结
Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry
2个月前
已完结
皖公网安备34019202002308
