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8 积分 2024-10-23 加入
The hydration structure of dissolved carbon dioxide from X-ray absorption spectroscopy
6天前
已完结
CO2 Diffusion in Various Carbonated Beverages: A Molecular Dynamics Study
12天前
已完结
The Influence of Biomolecule Composition on Colloidal Beer Structure
12天前
已完结
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines
12天前
已完结
Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages
13天前
已完结
Characterisation of protein-polyphenol interactions in beer during forced aging
25天前
已完结
Selective extraction of bitter acids and volatile compounds from hops (Humulus lupulus L.) using sub- and supercritical CO2 and subcritical R134a
25天前
已完结
Employing pulsed electric field pretreatment on hops to lower the utilization of hops during the dry hopping stage in beer production
27天前
已完结
Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
27天前
已完结
"Fizzics" of Bubble Growth in Beer and Champagne
5个月前
已关闭
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