Lv11
66 积分 2026-07-02 加入
Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine
12天前
已完结
Mycoprotein ingestion stimulates protein synthesis rates to a greater extent than milk protein in rested and exercised skeletal muscle of healthy young men: a randomized controlled trial
13天前
已完结
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
25天前
已完结
Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujuba Mill.) fruit
25天前
已完结
Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS
26天前
已完结
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
26天前
已完结
Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
26天前
已完结
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
26天前
已完结
Synergistic effects of combinatorial Lactiplantibacillus plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp
26天前
已完结
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
27天前
已完结
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