Lv1
38 积分 2026-01-19 加入
Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine
25天前
已关闭
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
26天前
已完结
Comparative metabolomics profiling reveals the unique bioactive compounds and astringent taste formation of rosehips
2个月前
已完结
Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials
2个月前
已完结
Reducing astringency and improving the nutritional quality of cashew apple juice by applying ultrasound and cold plasma technologies
2个月前
已完结
The material basis of astringency and the deastringent effect of polysaccharides: A review
2个月前
已完结
Molecular basis of the formation and removal of fruit astringency
2个月前
已完结
Chemical diversity, traditional uses, and bioactivities of Rosa roxburghii Tratt: A comprehensive review
2个月前
已完结
皖公网安备34019202002308
