Lv1
90 积分 2022-01-02 加入
Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice
1个月前
已完结
Study on physicochemical and antioxidant properties of total Astragalus flavones and their anti-browning effect on apple juice
5个月前
已完结
Optimizing apple brandy production by comparative analysis of distillation methods on yield, aroma, and sensory characteristics
5个月前
已完结
Key Compounds and Metabolic Pathway Responsible for the Browning in Dangshan Pear (Pyrus spp.) Wine
5个月前
已完结
Effects of amino acid addition on aroma quality of pear wine and gene expression of Saccharomyces cerevisiae
5个月前
已完结
The new era of primary immune thrombocytopenia management in adults: A narrative review of current and emerging treatments
6个月前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation:Sensory properties and profiles of nonvolatile and volatile aromacompounds coupled with multivariate analysis
9个月前
已完结
皖公网安备34019202002308
