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小M
Lv2
120 积分
2022-01-02 加入
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Effect of soaked and fermented raspberry wines on the liver in mice
3个月前
已完结
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
5个月前
已完结
Effects of Lacticaseibacillus casei fermentation on the bioactive compounds, volatile and non-volatile compounds, and physiological properties of barley beverage
5个月前
已完结
Factors affecting aroma compounds in orange juice and their sensory perception: A review
10个月前
已完结
Probiotic-fermented Chinese dwarf cherry [Cerasus humilis (Bge.) Sok.] juice modulates the intestinal mucosal barrier and increases the abundance of Akkermansia in the gut in association with polyphenols
10个月前
已完结
Ethyl esters enhancement of Jinchuan pear wine studied by coculturing Saccharomyces bayanus with Torulaspora delbrueckii and their community and interaction characteristics
1年前
已完结
Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation
1年前
已完结
Effects of 5 antibrowning agents on the color parameters of Dangshan pear ( Pyrus spp .) wine during storage
1年前
已完结
Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts
1年前
已完结
Ethyl esters enhancement of Jinchuan pear wine studied by coculturing Saccharomyces bayanus with Torulaspora delbrueckii and their community and interaction characteristics
1年前
已完结
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