Lv2
196 积分 2024-09-10 加入
Progress on the formation, quantification, and elimination of off‐flavor compounds in non‐distilled alcoholic beverages
14天前
已完结
Sensory Specificities Involving Acetaldehyde and Diacetyl in Wines Produced without Added Sulfur Dioxide
16天前
已完结
Hempseed Peptides Exert Hypocholesterolemic Effects with a Statin-Like Mechanism
3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
3个月前
已完结
Antioxidant properties of sulfides derived from 2-propylphenol and of their aminomethyl derivatives
5个月前
已完结
Use of a free radical method to evaluate antioxidant activity
5个月前
已完结
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality
7个月前
已完结
Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review
7个月前
已完结
Citrus flavonoids and their antioxidant evaluation
8个月前
已完结
Exploring the key effects of non-volatile acid compounds on the expression of dominant flavor in lager beer using flavor matrix and molecular docking
9个月前
已完结
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