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848 积分 2025-07-17 加入
Effects of Ethanol on Flavor Perception in Alcoholic Beverages
12天前
已完结
Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation
18天前
已关闭
Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis
22天前
已完结
Isolation and identification of epiphytic Pichia kudriavzevii from loquat peels and investigation of its fermentation characteristics for liquor production
23天前
已完结
Mechanisms of production and control of acetate esters in yeasts
23天前
已完结
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques
23天前
已完结
A systematic review of highland barley: Ingredients, health functions and applications
25天前
已完结
Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry
26天前
已完结
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
26天前
已完结
Influence of regionality and maturation time on the chemical fingerprint of whisky
26天前
已完结
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