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20 积分 2024-05-15 加入
Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds
8个月前
已完结
Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods
9个月前
已完结
Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine
9个月前
已完结
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