Lv3
206 积分 2024-09-10 加入
Investigation of the beta-damascenone level in fresh and aged commercial beers
17天前
已完结
Progress on the formation, quantification, and elimination of off‐flavor compounds in non‐distilled alcoholic beverages
3个月前
已完结
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide
3个月前
已完结
Hempseed Peptides Exert Hypocholesterolemic Effects with a Statin-Like Mechanism
6个月前
已完结
Physicochemical, functional and bioactive properties of hempseed (Cannabis sativa L.) meal, a co-product of hempseed oil and protein production, as affected by drying process
6个月前
已完结
Antioxidant properties of sulfides derived from 2-propylphenol and of their aminomethyl derivatives
8个月前
已完结
Use of a free radical method to evaluate antioxidant activity
8个月前
已完结
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality
10个月前
已完结
Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review
10个月前
已完结
Citrus flavonoids and their antioxidant evaluation
11个月前
已完结
皖公网安备34019202002308
