Lv7
3810 积分 2024-06-22 加入
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
6个月前
已完结
Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
8个月前
已完结
Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
8个月前
已完结
Contribution of volatiles to rice aroma
9个月前
已完结
VARIETAL AROMA COMPOUNDS OF VITIS VINIFERA CV. KHAMRI GROWN IN TUNISIA
9个月前
已完结
Odor thresholds of various branched esters
9个月前
已完结
Quantitative determination of the odorants of young red wines from different grape varieties
9个月前
已完结
Volatile components of Zalema white wines
9个月前
已完结
Impact odorants of Chardonnay dry white wine from Changli County (China)
9个月前
已完结
Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries
9个月前
已完结
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