Lv6255
2900 积分 2024-06-22 加入
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
3个月前
已完结
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
5个月前
已完结
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
5个月前
已完结
Contribution of volatiles to rice aroma
6个月前
已完结
VARIETAL AROMA COMPOUNDS OF VITIS VINIFERA CV. KHAMRI GROWN IN TUNISIA
6个月前
已完结
Odor thresholds of various branched esters
6个月前
已完结
Quantitative determination of the odorants of young red wines from different grape varieties
6个月前
已完结
Volatile components of Zalema white wines
6个月前
已完结
Impact odorants of Chardonnay dry white wine from Changli County (China)
6个月前
已完结
Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries
6个月前
已完结
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