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10 积分 2025-04-24 加入
Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines
20天前
已完结
Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking
20天前
已完结
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
20天前
已完结
Changes in Chemical Composition of a Red Wine Aged in Acacia, Cherry, Chestnut, Mulberry, and Oak Wood Barrels
20天前
已完结
The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reaction
20天前
已完结
Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines
20天前
已完结
The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation
6个月前
已完结
Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein
6个月前
已完结
Comparing high-oleic and low-oleic oils for fat-reduced plant-based whipped creams: Interfacial protein adsorption mediated by kidney bean protein microgels
6个月前
已完结
Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels
6个月前
已完结
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