Lv11
50 积分 2024-03-19 加入
Purification and Characterization of β-Glucosidases from Issatchenkia terricola and Pichia kudriavzevii and Their Application in Aroma Enhancement of Red Wine
1小时前
待确认
Effect of Fermentation Processing on the Flavor of Baijiu
2个月前
已完结
Metabolomics and flavor diversity of Viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
3个月前
已完结
Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine
3个月前
已完结
Enhancing the quality and flavor of pomelo wine through sequential fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae: A non-targeted metabolomic analysis
3个月前
已完结
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
3个月前
已完结
Effects of fermentation of Eurotium cristatum on the flavor quality of Anji Baicha (Camellia sinensis) based on LC-MS and GC–MS
3个月前
已完结
Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics
3个月前
已完结
Effects of different fermentation methods on the quality of wines made from Actinidia argute
6个月前
已完结
Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages
6个月前
已完结
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