Lv6153
1890 积分 2024-06-22 加入
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
2个月前
已完结
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
2个月前
已完结
Contribution of volatiles to rice aroma
2个月前
已完结
VARIETAL AROMA COMPOUNDS OF VITIS VINIFERA CV. KHAMRI GROWN IN TUNISIA
2个月前
已完结
Odor thresholds of various branched esters
2个月前
已完结
Quantitative determination of the odorants of young red wines from different grape varieties
2个月前
已完结
Volatile components of Zalema white wines
2个月前
已完结
Impact odorants of Chardonnay dry white wine from Changli County (China)
2个月前
已完结
Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries
2个月前
已完结
Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes
2个月前
已完结
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