Lv7301
3360 积分 2024-06-22 加入
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
4个月前
已完结
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
7个月前
已完结
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
7个月前
已完结
Contribution of volatiles to rice aroma
7个月前
已完结
VARIETAL AROMA COMPOUNDS OF VITIS VINIFERA CV. KHAMRI GROWN IN TUNISIA
7个月前
已完结
Odor thresholds of various branched esters
7个月前
已完结
Quantitative determination of the odorants of young red wines from different grape varieties
7个月前
已完结
Volatile components of Zalema white wines
7个月前
已完结
Impact odorants of Chardonnay dry white wine from Changli County (China)
7个月前
已完结
Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries
7个月前
已完结
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