Lv11
34 积分 2024-06-18 加入
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
4小时前
已完结
Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades
1个月前
已完结
Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique
2个月前
已完结
Purification, characterization and antioxidant activity of dextran produced by Leuconostoc pseudomesenteroides from homemade wine
2个月前
已完结
Improving the Level of the Tyrosine Biosynthesis Pathway in Saccharomyces cerevisiae through HTZ1 Knockout and Atmospheric and Room Temperature Plasma (ARTP) Mutagenesis
3个月前
已完结
Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization
3个月前
已完结
Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics
4个月前
已完结
Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region
4个月前
已完结
Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum
5个月前
已完结
Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
5个月前
已完结
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