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Impact of Adding Sorghum Tannin on Volatile Compounds and Fermentation Products of Whisky
1天前
已完结
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
3天前
已完结
The sensory lexicon of malt whisky new make spirit constructed by GC × GC-TOF MS
3天前
已完结
Combination of microbial and chemical synthesis for the sustainable production of β‐elemene, a promising plant‐extracted anticancer compound
6天前
已完结
Specific populations of the yeastGeotrichum candidumrevealed by molecular typing
20天前
已完结
Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages
20天前
已完结
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
1个月前
已完结
Impact of Adding Sorghum Tannin on Volatile Compounds and Fermentation Products of Whisky
1个月前
已完结
Overexpression of different alcohol acetyltransferase genes with BAT2 deletion in Saccharomyces cerevisiae affects acetate esters and higher alcohols
1个月前
已完结
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