Lv1
28 积分 2024-10-23 加入
The hydration structure of dissolved carbon dioxide from X-ray absorption spectroscopy
15天前
已完结
CO2 Diffusion in Various Carbonated Beverages: A Molecular Dynamics Study
21天前
已完结
The Influence of Biomolecule Composition on Colloidal Beer Structure
21天前
已完结
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines
21天前
已完结
Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages
23天前
已完结
Characterisation of protein-polyphenol interactions in beer during forced aging
1个月前
已完结
Selective extraction of bitter acids and volatile compounds from hops (Humulus lupulus L.) using sub- and supercritical CO2 and subcritical R134a
1个月前
已完结
Employing pulsed electric field pretreatment on hops to lower the utilization of hops during the dry hopping stage in beer production
1个月前
已完结
Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
1个月前
已完结
"Fizzics" of Bubble Growth in Beer and Champagne
6个月前
已关闭
皖公网安备34019202002308
