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10 积分 2023-11-19 加入
Characterisation of volatile compounds in Cilento (Italy) figs (Ficus caricaL.) cv. Dottato as affected by the drying process
1天前
已完结
Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines
1天前
待确认
Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes
1天前
已完结
Inhibition of trypsin by condensed tannins and wine
28天前
已完结
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
1个月前
已完结
Improvement of fruit quality and pedicel color of cold stored sweet cherry in response to pre-storage 1-methylciclopropene and chlorine dioxide treatments
1个月前
已完结
Volatile profiling of Ficus carica varieties by HS-SPME and GC–IT-MS
6个月前
已完结
Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum
6个月前
已完结
ClO2 treatment delays petal senescence and extends the vase life of Paeonia suffruticosa ‘Luoyang Hong’ cut flowers
7个月前
已完结
Storage of fresh figs in low oxygen atmosphere
11个月前
已完结
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