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论文过过过！
Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue
4个月前
已完结
Comparison of microbial diversity during two different wine fermentation processes
5个月前
已完结
Vinification and Aroma Characteristic of Botrytized Grape
7个月前
已完结
Botrytized wines – current perspectives
7个月前
已完结
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation
7个月前
已完结
Tools to Maintain Postharvest Fruit and Vegetable Quality through the Inhibition of Ethylene Action: A Review
7个月前
已完结
Effect of continuous exposure to exogenous ethylene during cold storage on postharvest decay development and quality attributes of stone fruits and table grapes
7个月前
已完结
Cloudy wheat beer enriched with okra [Abelmoschus esculentus (L.) Moench]: Effects on volatile compound and sensorial attributes
7个月前
已完结
Wound-induced H2O2 and resistance to Botrytis cinerea decline with the ripening of apple fruit
7个月前
已完结
Botrytized Wines
7个月前
已完结
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