Lv5
1528 积分 2024-12-30 加入
论文过过过！
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
18天前
已完结
Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot
18天前
已完结
S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review
1个月前
已完结
Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors
1个月前
已完结
Developmental changes of carbohydrates, organic acids, amino acids, and phenolic compounds in ‘Honeycrisp’ apple flesh
1个月前
已完结
Botrytized Wines
1个月前
已完结
Evolution of polyphenols and organic acids during the fermentation of apple cider
1个月前
已完结
Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue
6个月前
已完结
Comparison of microbial diversity during two different wine fermentation processes
7个月前
已完结
Vinification and Aroma Characteristic of Botrytized Grape
8个月前
已完结
皖公网安备34019202002308
