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40 积分 2024-03-19 加入
Effects of different fermentation methods on the quality of wines made from Actinidia argute
7天前
已完结
Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider
7天前
已完结
Purification and Characterization of β-Glucosidases from Issatchenkia terricola and Pichia kudriavzevii and Their Application in Aroma Enhancement of Red Wine
21天前
已完结
Purification and Characterization of β-Glucosidases from Issatchenkia terricola and Pichia kudriavzevii and Their Application in Aroma Enhancement of Red Wine
25天前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
3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
4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
4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
4个月前
已完结
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
4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
4个月前
已完结
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