Lv560
1160 积分 2024-06-22 加入
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
24天前
已完结
Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard
25天前
已完结
Improving the taste and aromatic characteristics of citrus wine by co‐fermentation involving Saccharomyces cerevisiae and lactic acid bacteria
25天前
已完结
Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis
25天前
已完结
Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard
25天前
已完结
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines
25天前
已完结
Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach
25天前
已完结
Purification and Characterization of β-Glucosidases from Issatchenkia terricola and Pichia kudriavzevii and Their Application in Aroma Enhancement of Red Wine
25天前
已完结
Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS
25天前
已完结
Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process
25天前
已完结
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