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The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea
14小时前
待确认
Traditional rose liqueur – A pink delight rich in phenolics
14小时前
已完结
The art of flavored wine: Tradition and future
14天前
已完结
Fermented Liquors in Old-time Cooking
14天前
已完结
Explaining Floral Diversity
14天前
已完结
Metal-polyphenol Complexes as Versatile Building Blocks for Functional Biomaterials
27天前
已完结
The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea
1个月前
已完结
Effect of Petal Color, Water Status, and Extraction Method on Qualitative Characteristics of Rosa rugosa Liqueur
1个月前
已完结
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
1个月前
已完结
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds
1个月前
已完结
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